Name: Smoked eel, pickled beetroot and horseradish
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: 2 beetroot, thinly sliced on a mandolin; 100 ml olive oil; 35 ml white wine vinegar; 20 gm mild honey; 1 tsp caster sugar; 6 thyme sprigs, plus extra leaves to serve; 200 ml pouring cream; 50 gm horseradish, finely grated on a Microplane; 1 tbsp cider vinegar; 6 pieces smoked eel (about 50gm each); To serve: crusty bread (optional)

Smoked eel, pickled beetroot and horseradish

Australian Gourmet Traveller recipe for Smoked eel, pickled beetroot and horseradish

Serves 6

Prep

30M

Cook

Total

35M

“My fiancé and I recently visited London’s Terroirs. Would chef Pascal Wiedemann be happy to share the recipe for his smoked eel and beetroot dish?”

Emma O’Neill, Lincoln, England

To request a recipe, write to Fare Exchange, , 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.

Terroirs uses Lincolnshire smoked eel. You’ll need to begin this recipe a day ahead.

Ingredients

2 beetroot, thinly sliced on a mandolin

100 ml olive oil

35 ml white wine vinegar

20 gm mild honey

1 tsp caster sugar

6 thyme sprigs, plus extra leaves to serve

200 ml pouring cream

50 gm horseradish, finely grated on a Microplane

1 tbsp cider vinegar

6 pieces smoked eel (about 50gm each)

To serve: crusty bread (optional)

Method

Main

1.Place beetroot in a non-reactive container and set aside. Stir oil, vinegar, honey and sugar in a saucepan over medium heat to dissolve sugar (3-5 minutes), cool slightly, pour over beetroot, add thyme, cover and refrigerate for flavours to develop (6 hours-overnight).

2.Whisk cream to soft peaks in a bowl, fold in horseradish and cider vinegar, season to taste and refrigerate until required.

3.Drain beetroot (reserve brine), arrange on plates, top with eel and spoonfuls of horseradish cream, drizzle with a little reserved marinade, scatter with extra thyme, season to taste and serve with crusty bread.

This recipe is from the June 2012 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Vanessa Austin