Eel à la Mulley

24 May

Smoked eel brandade, coconut jelly and pea purée

Smoked eel brandade, coconut jelly and pea purée

 

 

 

 

 

 

 

 

 

 

A few weeks ago, I threw control of a blog-post to twitter. I asked the nice people who follow me to suggest an ingredient and then I would do a recipe that featured it. Simples. I wasn’t expecting eel, suggested within nano-seconds by Damien Mulley. It wasn’t what I was expecting if I’m completely honest.

So after some consultation with friends we formed the rough plan that we would do a smoked eel brandade. Served with coconut jelly and a pea purée. A friend of mine had eaten this before and assured me the flavours worked. I was a little sceptical. Piña colada eel didn’t fill me with confidence.

 

Ingredients:

Smoked eel brandade:

100g of smoked eel

250 ml of full fat milk

50 ml of double cream

1 clove of garlic

1 medium potato (something that will hold its shape)- peeled and diced

1 tablespoon of chopped parsley

squeeze of lemon

salt and pepper

 

Coconut jelly:

300 ml coconut purée

3 sheets of gelatin

 

Pea purée:

150 g peas

tablespoon of olive oil (or more if needed)

 

Method:

Start with the jelly:

Soak the sheets of gelatin in some cold water. Heat the purée in a pan gently, when it is warm, squeeze the water out of the sheets of gelatin, and add to the hot purée and whisk until dissolved. Pour into a cling-filmed container, cool and leave to set in the fridge.

Brandade:

Heat the milk, cream and lightly crushed clove of garlic in a pan. When it is gently simmering, add the eel and simmer for two minutes. Remove the eel and add the potatoes to the smoky milk and cook gently until the potato is tender. Remove the potato, and gently crush it. Add the eel to this along with the parsley and squeeze of lemon. If it is too dry, add more of the milk, you should be able to make quenelles out of it.  Season accordingly.

Pea purée:

Have water boiling, add the peas, cook until tender. Blitz with a hand-blender and add enough olive oil that it is a smooth purée. Pass through a sieve to remove the skin.

 

We plated them up as above, and we added some crushed roasted hazelnuts to the top of the brandade for some texture along with a jaunty little garnish of pea shoots and olive oil. Equally you could crumb the brandade and deep fry for some extra crunch.

 

I got a lot of help with this so a few thank-yous!

Cusine genie for the brandade recipe.

Jane for the coconut jelly help

And Sarah for eel sourcing, pot washing, plating up, photography assistance.

  • That’s a fabulous looking plate of food, David. Really impressed.

  • Looks great 00Chicken! I’m looking forward to seeing the next dish in your challenge series….maybe a video too next time?! 🙂

    • Thank you kindly!! Videos- maybe, maybe not. I certainly will not be appearing or voicing in any!!