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Christchurch: 1 – 3 May 2015
Auckland: 30 July – 2 August 2015
Wellington: 4 - 6 September 2015


CATEGORIES: Seafood, Dinner


  • ½ NZ smoked eel
  • 100ml créme fraiche
  • 1 lemon
  • 500g Kipfler potatoes
  • 100ml white wine vinegar
  • 20g table salt
  • 50ml chardonnay vinegar
  • 100ml olive oil
  • ½ tsp sugar
  • 6 sprigs parsley stalks
  • 6 shallots
  • 150ml olive oil
  • 2 Tbsp finely chopped chives
  • Sea salt
  • 4 spring onions
  • 1 leek
  • 70g frisse lettuce
  • 20 sprigs red radish cress
  • 1 punnet parsley cress
  • 20 sprigs sunflower cress
  • 100g foie gras lobe


Serves 4-6


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 bottle and refrigerate until needed.

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 lettuce, 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 200°C for 3 minutes, 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 grapes between the potatoes, eel and onions. 
Finish with the charred leek and finely-grated foie gras.

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