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Smoked eel, apple and rocket salad

You'll need

1 smoked eel (about 700gm), skinned, backbone discarded (see note) 1 Granny Smith apple, cored and cut into julienne 1 small fennel bulb, finely shaved on a mandolin 25 gm wild rocket leaves   Apple dressing 75 ml verjuice ½ Granny Smith apple 1 golden shallot 75 ml peanut oil 25 ml olive oil ¼ tsp sesame oil 2 tsp wholegrain mustard 1 tsp soy sauce, or to taste 1½ tsp white sugar, or to taste


  • 01
  • For apple dressing, place verjuice in a bowl, coarsely grate over apple and combine (this prevents oxidisation). Coarsely grate shallot into a fine strainer, rinse under cold water, squeeze out excess water and add to apple mixture. Add oils and mustard, stir to combine, season to taste with soy sauce, sugar, sea salt and freshly ground black pepper and set aside. Makes about 200ml.
  • 02
  • Halve eel lengthways, cut into 5cm batons and set aside. Combine apple, fennel and rocket in a bowl, dress with 60ml dressing and adjust seasoning to taste. Arrange eel on plates, top with salad, drizzle with remaining dressing and serve immediately.
Note Smoked eel is available from select fishmongers.

“I’ve never enjoyed eel so much as I did at Sydney’s Bronte Road Bistro. I’d love Dave Pegrum’s smoked eel, apple and rocket salad recipe so I can impress my wife.”
Alan Hall, via email

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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