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Summer salad of smoked lough neagh eel, roasted beetroot, walnut, celeriac & Broighter Gold rapeseed oil dressing.

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Summer salad of smoked lough neagh eel, roasted beetroot, walnut, celeriac & Broighter Gold rapeseed oil dressing.Emmett Mc Court, Feast or Famine, Irish food heritage project. www@feastorfamine.ie (Served on 6,000 Year old Bog Oak).

Ingredients

  • 200g of Smoked Lough Neagh Eel, cut into 3 diamond slices
  • 2 whole beetroot
  • 100g chopped shelled walnut
  • Broighter Gold rapeseed oil
  • 100g peeled & grated Celeriac
  • 50g peeled & grated horseradish
  • 2 Table spoons of Mayonnaise
  • 1 tbls Dijon mustard
  • 1tbls white vinegar
  • 1tbls sugar
  • Drop of lemon juice
  • 100g summer salad leaves – wild rocket, oak leaf, red chard, mustard leaves
  • Edible flowers, Rapeseed, chive, borage, nasturtiums
  • Salt & pepper to season

Method:

  1. Roasted Beetroot: Prepare the beetroot for roasting, by washing thoroughly in cold water.Slice the stalk and root from the beetroot.Pierce the beetroot with a knife several times. Season the beetroot with rock salt and wrap in tinfoil. Roast in a moderate oven at 180c for 1 hour 15 minutes and allow to cool.
  2. Walnut and Roasted Beetroot: Skin one roasted beetroot and cut into slices. Dice the roasted beetroot and mix with the chopped walnuts .Add Broighter Gold Rapeseed oil to bind .add a little sugar and season to taste.
  3. Walnut and Roasted Beetroot: Skin and chop the remaining beetroot .Add the chopped and skinned beetroot to a liquidiser or blender .add the vinegar and sugar .Season with salt and pepper. Turn the liquidiser to low speed, slowly adding the broighter gold rapeseed oil .Liquidise until a fine dressing is achieved, add more oil if necessary.
  4. Celeriac Remolade: Mix the grated celeriac & horseradish in a bowl .Add the Lemon juice, Dijon mustard and bind with the mayonnaise .season to taste.
  5. Panfry or grill the smoked Lough Neagh Eel for 2 minutes on each side.
  6. Arrange the Celeriac remolade on the centre of the plate.
  7. Add a little dressing to the salad leaves. Arrange the salad leaves on top of the celeriac.
  8. Place the cooked smoked lough Neagh eel on top of the salad
  9. Spoon a little of the walnut and beetroot mixture on top of the eel & around the plate Drizzle with the dressing.
  10. Finish by arranging the edible flowers on and around the plate.

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