Method
Serves 4-6
Eel
Remove skin from eel and take out all bones, keeping eel in one
piece. Cut eel into 2.5cm x 1cm rectangles. Place on a tray, cover
and leave in the fridge until needed. You need 4 pieces per
serve.
Créme fraiche mix
Mix créme fraiche and 10ml juice from the lemon. Place in a
small quirt bottle and refrigerate until needed.
Kipflers
Wash Kipflers under running water.
Place in a small pot and cover with cold water. Add white wine
vinegar, salt, 100ml olive oil and parsley stalks. Slowly bring
potatoes to a simmer, allow to simmer until just cooked.
Whisk together chardonnay vinegar, 100ml olive oil and
sugar.
Peel the Kipflers while still hot and add them to the chardonnay
vinegar mix. Allow potatoes to sit for at least 2 hours at room
temperature. Once sat, cut into discs 10mm x 5mm thick. You need 6
per serve.
Confit shallots
Peel and very finely dice shallots. Place in a small pan with
150ml olive oil and cook on very low heat until tender.
Salad Mix
Pick and wash frisse, trim red radish, parsley and sunflower
cress, wash well in ice-cold water. Mix all these cresses and
frisse together. When you serve, season with sea salt and a little
olive oil.
Charred leek
Cut the hard green from leek. Season well and place on a
chargrill for at least 45 minutes, until all the leek is charred
and the layers begin to break off. Once cool, break leek into small
pieces, approx 3cm in length.
Spring onions
Clean spring onions well, leaving them whole. Bring a small pot
of salted water to the boil, add spring onions for 30 seconds,
remove and place into iced water for another 30 seconds. Remove and
place straight onto paper towel to remove excess water.
Once dry,
season with sea salt and a little olive oil and place onto a
chargrill until lightly charred. Once cool, cut spring onions into
3cm long pieces.
To assemble
Place eel and spring onions on a tray and place in an oven at
200C for 3minutes, until the eel is warm.
While the eel is
heating, place a zigzag line of the créme fraiche over each
plate.
Mix potatoes, confit shallots and chives. Place 5 pieces of
the potatoes around each plate.
Remove eel from oven. Place 4
pieces of eel around each plate, some on top of the potatoes.
Place 3 spring onion pieces around each plate; use the potatoes to
give some height.
Evenly place salad mix in the small gapes
between the potatoes, eel and onions.
Finish with the charred leek
and finely-grated foie gras.