Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 25

It has been said by many renowned food writers that Frank Hederman (see previous pages) does the best smoked eel in the world – and I agree.

Serves 4

1 small celeriac

200ml (7fl oz) crème fraîche

50g (2 oz) whole hazelnuts

salt and freshly ground black pepper

butter

8 brown bread slices

20cm (8in) piece smoked eel

Peel and grate the celeriac. Blanch by placing in a saucepan of boiling water for 2 minutes, then drain well. Fold the celeriac through the crème fraîche.

Roast the hazelnuts in a preheated oven at 200°C, 400°F, Gas Mark 6 for 10 minutes. Leave them to cool slightly before chopping finely and folding through the crème fraîche and celeriac. Season to taste with salt and pepper.

Butter the brown bread, lay the smoked eel on top and add a spoonful of the creamed celeriac.