Smoked Mackerel Velouté with Smoked Eel Soldiers and Lovage Recipe - Great British Chefs

Ingredients

• 2 large mackerel, gutted and cleaned
• 1 tbsp of vegetable oil
• sea salt
• freshly ground black pepper
• 50g of wood chips, for smoking
• 100g of fresh lovage, leaves only
• 150ml of vegetable oil
• 1/2 onion, sliced
• 1/2 leek, sliced
• 2 celery sticks, chopped
• 1 small carrot, peeled and finely chopped
• 1 bay leaf
• 1 tsp white peppercorns
• 1 pinch of fennel seeds
• 1 pinch of coriander seeds
• 500ml of water
• 1 slice of lemon
• 15g of unsalted butter
• 1 pinch of cayenne pepper, plus a little extra for sprinkling
• 1 pinch of flaky sea salt
• 500ml of whole milk
• 1 lemon, juiced and zested
• 200ml of crème fraîche
• 1 egg yolk
• 1/2 tsp Dijon mustard
• 1/2 tsp white wine vinegar
• 1 slice of smoked eel, 11cm in length, on the bone
• 4 slices of bread, thin
• 1/2 bunch of chives, finely chopped