Slip sole and smoked eel cream
In this dish by Elliot Hashtroudi, delicate slip sole is paired with a smoked eel cream that adds depth without overpowering the fish. The sauce is a great way to use up parts of the eel that would otherwise be wasted, and the final addition of herbs and trout roe help balance the smoky, salty nature of smoked eel.
Ingredients
Metric
Imperial
- 1 tbsp of butter
- 1 leek, finely chopped
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 1 small bunch of fresh thyme
- 1 fresh bay leaf
- 300g of trim from one smoked eel, heads, bones, skin and any waste
- 400ml of dry vermouth
- 600ml of double cream
- rapeseed oil, for cooking
- 2 slip soles, small Dover soles
- 1 tbsp of chopped parsley
- 1 tbsp of chopped tarragon
- 1 tbsp of chopped dill
- 2 tbsp of trout roe, sustainably sourced
Method
Begin by sweating the leek, shallot, garlic, thyme and bay with the butter in a saucepan
- 1 tbsp of butter
- 1 leek, finely chopped
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 1 small bunch of fresh thyme
- 1 fresh bay leaf
Once soft, after about 10-15 minutes, stir in the eel bones then add the vermouth
- trim from one smoked eel, heads, bones, skin and any waste
- 400ml of dry vermouth
Bring the heat up to high, and reduce the vermouth by half
Turn the heat down to low, then add the double cream and reduce by half again
- 600ml of double cream
Remove the smoked eel cream from the heat and strain
Heat up some rapeseed oil in a separate pan over a high heat, then pan fry the slip sole until golden brown
- rapeseed oil, for cooking
- 2 slip soles, small Dover soles
Add the smoked eel cream to the fish, and finish cooking the fish through in the cream
Just before serving, add the fresh chopped parsley, tarragon, dill and roe to the cream
- 1 tbsp of chopped parsley
- 1 tbsp of chopped tarragon
- 1 tbsp of chopped dill
- 2 tbsp of trout roe, sustainably sourced
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
