Smoked Eel Carbonara Recipe - Great British Chefs

Name: Smoked Eel Carbonara Recipe - Great British Chefs
Total time: 420 min
Ingredients: 945g of smoked salt; 550g of cane sugar; 10g of freshly ground black pepper; 10 egg yolks; 100g of smoked eel, bones and trim only; 500g of rapeseed oil; 570g of 00 flour, such as Gran Mugnaio; 350g of egg yolk; 15g of olive oil, plus extra for drizzling; 10g of salt; 1l chicken stock; 1kg smoked eel, bones, skin and head only; 150g of Parmesan rind; 5g of salt; 100g of butter, cubed; 200g of smoked oil; 4 egg yolks; 30g of white balsamic vinegar; 4g of Maldon salt; 2 candy beetroots, peeled and julienned; 100g of cane sugar; 100g of distilled malt vinegar; 2 preserved lemons, rind only, sliced into strips and then cut on a bias into small diamonds; 100g of rye flour; 4g of salt; 50g of water; 450g of smoked eel fillet; 50g of Parmesan, microplaned; 10g of chopped chives; fronds of fresh dill

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This carbonara-inspired dish by Chef Ben Boeynaems uses chunks of diced, smoked eel in place of guanciale. The whole dish is a celebration of different forms of egg yolk - confit, smoked, cured and...

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Ingredients

945g of smoked salt
550g of cane sugar
10g of freshly ground black pepper
10 egg yolks
100g of smoked eel, bones and trim only
500g of rapeseed oil
570g of 00 flour, such as Gran Mugnaio
350g of egg yolk
15g of olive oil, plus extra for drizzling
10g of salt
1l chicken stock
1kg smoked eel, bones, skin and head only
150g of Parmesan rind
5g of salt
100g of butter, cubed
200g of smoked oil
4 egg yolks
30g of white balsamic vinegar
4g of Maldon salt
2 candy beetroots, peeled and julienned
100g of cane sugar
100g of distilled malt vinegar
2 preserved lemons, rind only, sliced into strips and then cut on a bias into small diamonds
100g of rye flour
4g of salt
50g of water
450g of smoked eel fillet
50g of Parmesan, microplaned
10g of chopped chives
fronds of fresh dill