Slip Sole and Smoked Eel Cream Recipe - Great British Chefs
In this dish by Elliot Hashtroudi, delicate slip sole is paired with a smoked eel cream that adds depth without overpowering the fish.
Ingredients
- 1 tbsp of butter
- 1 leek, finely chopped
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 1 small bunch of fresh thyme
- 1 fresh bay leaf
- 300g of trim from one smoked eel, heads, bones, skin and any waste
- 400ml of dry vermouth
- 600ml of double cream
- rapeseed oil, for cooking
- 2 slip soles, small Dover soles
- 1 tbsp of chopped parsley
- 1 tbsp of chopped tarragon
- 1 tbsp of chopped dill
- 2 tbsp of trout roe, sustainably sourced
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