Smoked Eel, Cheltenham Beetroot and Horseradish from Today's special: A new take on bistro food by A
Make sure you source a good-quality smoked eel. We buy ours from the Dutch Eel Company in Lincolnshire, which rather surprisingly is the only eel merchant based in the UK. Serving the eel warm with...
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Ingredients
- Splash of olive oil
- Squeeze of lemon juice
- 200 ml (double) cream
- 2 tablespoons horseradish relish
- 150 g cooked Cheltenham beetroots
- 1 teaspoon runny honey
- Salt
- freshly ground black pepper
- 8 cooked Cheltenham beetroots
- 1 large fillet of smoked eel, about 400 g
- Young watercress or land cress sprigs, to garnish (optional)
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