Begin by skinning a smoked eel. Lay the eel on a clean work surface with its backbone facing upwards. Using a sharp knife, pierce the skin about halfway down the eel beside the backbone and guide the knife along the backbone towards the tail
Run the knife back to the centre of the eel and along the gut cavity to the head. Cut away the fillet from the head, then cut below the backbone, lifting it away from the bottom fillet
Lay the fillets skin side down. Starting from the tail, scrape the meat away from the skin using a large spoon and set to one side, reserving the skin for the velouté
To make the watercress velouté, cook a potato and a roughly chopped leek in 150 ml chicken stock, 75 ml cream and 150 ml dry white wine in a large casserole pot. Add the eel skin and cook until the potatoes are soft, then remove the eel skin and add 100 gr the watercress to the pan. Transfer to a blender and blitz until smooth. Set aside, keeping warm until ready to serve.
To prepare the pink truffel potatoes, bring a large pan of salted water to the boil and cook 2 potatoes until tender. Drain and leave to cool a little, then cut the potatoes into 4mm discs
Bring a medium pan of salted water to the boil and 2 baby leeks (or spring onions) Cook until tender, then drain and refresh in iced water. Cut the leeks into 1 inch pieces and set aside until ready to serve
Cut the eel into small, even pieces
When ready to serve, reheat the watercress velouté if required and season with salt, pepper and lemon juice to taste. Using a stick blender, blitz the velouté a little to create a foamy consistency. In a separate pan, blanch the baby leeks in hot water to reheat
To serve, divide the potato slices between serving bowls and top each with a piece of eel and warm baby leek. Pour over the foamy watercress velouté and garnish with caviar, chopped chives and a small handful of watercress
from simple food, looking good
Smoked eel with leek, potato and watercress velouté Recipe
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