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Smoked Eel Sandwich
British
Starter
1 hour
Fish
Easy
Serves
1

A Quo Vadis classic and signature of Chef Propreitor Jeremy Lee. Great with a Negroni.

Recipe courtesy of
Ingredients

Smoked Eel Sandwich

  • 40g of smoked eel fillet, ideally intact
  • 1 slice of sourdough bread
  • 1 tsp horseradish cream, preferably fresh and fiery
  • 1 tsp Dijon mustardbutter

Onion Pickle

  • 1/4 small red onion, peeled and thinly sliced
  • 2 tbsp of white wine vinegar
  • 1 pinch of sugar
Method
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Method
  1. Begin by preparing the onion pickle. Combine the sugar and vinegar together in a pan and gently warm until dissolved. Remove from the heat and add the sliced onion to the pan, setting aside to steep for 1 hour
  2. For the sandwich, place a griddle pan over a medium heat to warm up. Once hot, add the sourdough slice to the pan and grill on one side until brown. While the bread is toasting, slice the eel fillet into 3 even pieces
  3. Remove the toasted sourdough, keeping the pan on the heat, and generously spread the toasted side of the bread first with butter followed by a little Dijon mustard. Slice the bread in half and top one half with the eel pieces followed by the horseradish cream. Place the other half on top (toasted side down) and return the sandwich to the griddle pan
  4. Grill the sandwich on one side until brown, then flip carefully and grill for a further few minutes until golden and toasted. Drain the pickle and spoon onto a plate, adding the sandwich alongside it. Serve.

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