The richness of smoked eel means it goes with a variety of flavours; with pear, creme fraiche and lime are among the complementary flavours. However, you will soon discover the unique flavour and texture of eel and try different combinations to see what works perfectly just for you.
8 35g Smoked eel fillets
2 Ripe Pears
Cos lettuce
For the dressing
3 tablespoons sunflower oil
Zest and juice of 2 limes
1 tablespoon dark soy sauce
1 tablespoons Sesame oil
2 teaspoons crushed Szecgaun pepper
For the crème fraîche
150g crème fraîche
4 tablespoons creamed horseradish
juice of half a lemon
1 tablespoon icing sugar
half teaspoon of wasabi paste
Preheat oven to 140° C
Start by making the dressing, in a bowl mix together the sunflower oil, lime juice and zest, soy sauce, sesame oil and the szechuan pepper
In a separate bowl whisk together the créme fraiche horseradish, lemon juice, icing sugar, and the wasabi paste.
Quarter the pears and remove the core and pips. Slice the pears into evenly sized pieces and divide between 4 plates.
Put the smoked eel fillets on a baking tray and warm in the oven for about 3 minutes only. Remove and pace them on the pears. Scatter some of the lettuce on top, then trickle over the lime dressing, add a spoonful of the créme fraiche mix.
Serve immediately. Easy Peasy
Original Recipe Tom Kerridge
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