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Lough Neagh eel with Broighter Gold rapeseed oil dressing

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Ingredients

Potato Bread

  • 350g mashed potato, seasoned with salt and white pepper.
  • 50g smoked eel
  • 1 fennel finely chopped

Broighter Gold Rapeseed Oil Dressing

  • 1 ripe lemon
  • 1 dsp  wholegrain mustard
  • 1 tsp white sugar
  • 100ml Broighter Gold Rapeseed Oil

Method:

  1. Allow potatoes to cool then dust work surface with plain flour, roll potato until 1/2 cm thick. Cut with a 5cm cutter and fry in a non stick pan until lightly browned on each side.
  2. Break the eel into pieces (served not too cold) and place on the warm potato bread.
  3. Decorate with fine slices of fennel for texture. Dill also works well for flavour and add the dressing to finish the dish.
  4. Blend the zest and juice of 1 ripe lemon with 1 dsp of wholegrain mustard, tsp white sugar, salt and pepper.
  5. Slowly add 100 ml Broighter Gold Rapeseed Oil in a steady flow while the machine still runs (not too fast as the mixture will curdle).
  6. Add a little warm water to thin down the consistency. Keep this dressing thick.

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