Emmett Mc Court, Feast or Famine, Irish food heritage project. firstname.lastname@example.org (Served on 6,000 Year old Bog Oak).
- 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
- 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.
- 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.
- 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.
- Celeriac Remolade: Mix the grated celeriac & horseradish in a bowl .Add the Lemon juice, Dijon mustard and bind with the mayonnaise .season to taste.
- Panfry or grill the smoked Lough Neagh Eel for 2 minutes on each side.
- Arrange the Celeriac remolade on the centre of the plate.
- Add a little dressing to the salad leaves. Arrange the salad leaves on top of the celeriac.
- Place the cooked smoked lough Neagh eel on top of the salad
- Spoon a little of the walnut and beetroot mixture on top of the eel & around the plate Drizzle with the dressing.
- Finish by arranging the edible flowers on and around the plate.