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Lough Neagh Eel, Boxty Potato, Salmon, Cruibeens, Seaweed & Periwinkle Sauce

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Lough Neagh Eel, Boxty Potato, Salmon, Cruibeens, Seaweed & Periwinkle Sauce Emmett Mc Court, Feast or Famine, Irish Food Heritage Project www.feastorfamine.ie

Ingredients

  • 200g Filleted Lough Neagh Eel
  • 1tbls of plain flour
  • 100g melted butter
  • Broighter gold rapeseed oil
  • 100g Mixed Seaweed-Dulce, Sloke Sea lettuce
  • 1 peeled diced onion
  • 50g Turnip peeled & diced
  • 100g Periwinkles
  • Mirepox–(1Carrot, 1onion ½ celery stalk, 1/3 leek) –peeled chopped
  • 100g chicken breast –minced
  • Bunch fresh thyme, picked chopped
  • 1 egg white.
  • 1lt chicken stock
  • 1 sheet of tinfoil
  • Broighter Gold Rapeseed flowers
  • 1 medium sized Potato, peeled and grated
  • Pinch baking soda
  • Salt & pepper to season
  • 200g Salmon Fillet
  • 2 cloves of garlic, peeled &chopped
  • Glass of Dry white wine
  • 1 Pigs trotter, boned out, skin on
  • 50g wild mushrooms-morels, chanterell
  • 75 ml whipping cream
  • 100g died butter
  • 75ml of roast gravy

Method:

Cruibeens

  1. Add a little Broighter Gold Rapeseed oil to a non-stick roasting tray.
  2. Fry the boned out pig’s trotter in the roasting tray, skin side down for 5minutes. Colour the trotters slightly. Add the mirepox&cook for a further 5 minutes. When the trotters are cooked they should be an oak brown colour.
  3. Add the chicken stock and place in a moderate oven at 180c.
  4. Braise in the oven for 3 hours, checking regularly. Do not allow the trotters to stick.
  5. Allow the trotters to cool before stuffing.

Chicken mousse

  1. Panfry the chopped wild mushrooms with half of the diced onion; garlic& fresh thyme. Allow the fried mixture to cool. Place the minced chicken in a steel bowl. Add the cold mushroom and onion mixture.
  2. Fold in the egg white and cream, and mix.
  3. Season with salt and pepper.
  4. Place the cold cooked trotter on a sheet of tinfoil. Stuff the inside of the trotter with the chicken mousse.
  5. Reform the trotter and roll tightly with the tinfoil.
  6. Poach the trotter in a saucepan of water for 15 minutes.
  7. Glaze the trotters in the gravy before slicing& serving.

Boxty

  1. Place the grated potato in a bowl. Add the melted butter, baking soda and flour. Mix and Season with salt and pepper. Add a little rapeseed oil to non-stick frying pan.
  2. Drop a little of the mixture into the pan and press down with a spatula .Panfry on both sides until golden brown and crispy.

Periwinkles

  1. Wash the periwinkles in cold water .In a saucepan add the white wine ,diced onion and chopped clove of garlic. Add the periwinkles and cream to the sauce pan. Simmer for 5 minutes.
  2. Strain the periwinkles and retain the sauce. Pick out the winkles with a pin.
  3. Place the sauce back on the stove, adding the diced butter, whisk thoroughly.
  4. Add the picked periwinkles to the sauce and serve.

Seaweed

  1. Simmer the seaweed in a saucepan of water for 7 minutes and strain.
  2. Panfry the seaweed in butter with alittle diced onion and garlic.

Lough Neagh Eels

  1. Season the eels with salt and pepper.
  2. Panfry the seaweed in butter with alittle diced onion and garlic.
  3. Fry in rapeseed oil until golden brown, Serve on top of the boxty potato.

Salmon fillet

  1. Season the eels with salt and pepper.
  2. Season the salmon; panfry on both sides for 5 minutes and serve on top of the seaweed.
  3. Serve with fried turnip ,periwinkle sauce and roast gravy.

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