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http://www.lifestylefood.com.au/recipes/10085/smoked-eel-brandade-with-cucumber

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Smoked eel ‘brandade’ with cucumber

Ingredients

  • Garnishes

  • Herbed crème fraiche

Method

  • 1.

    Cut eel fillet into pieces and blend in processor (pulse) until a coarse puree

  • 2.

    Scrape into a mixing bowl and add the warm potato, olive oil, milk and seasoning

  • 3.

    Beat together with a wooden spoon or with an electric mixer until the mixture just comes together. Taste and adjust the seasoning

  • 4.

    Divide the mixture into 12 portions and roll into croquettes. Alternately shape into quenelles with large spoons. Chill the shaped portions or even place in the freezer for a few minutes to make crumbing easier

  • 5.

    Whisk eggs in a bowl. Dust each croquette lightly in flour, dip in egg mixture and coat with bread crumbs

  • 6.

    Heat oil to 180°C. Fry croquettes just until golden brown. Drain on paper towel

  • 7.

    Place on a baking tray in a medium oven (170°C) to continue to heat through (about 6 minutes). If you need to hold them for longer, reduce the oven heat to low

  • 8.

    Serve with a salad of cucumber ribbons and herbed crème fraiche

  • Garnishes:

  • 1.

    Peel and seed the cucumbers. Using a swivel peeler cut ribbons down the length and all around. Cut ribbons into fine julienne. Sprinkle the julienne with a little salt and leave to drain in a colander for ten minutes

  • 2.

    Quickly rinse the ribbons under running water Dry. Toss with dressing. Add chopped dill and season

  • Herbed crème fraiche:

  • 1.

    Combine crème fraiche with chopped herbs

Notes




Courtesy of Alla Wolf-Tasker at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Smoked eel ‘brandade’ with cucumber.

 
 

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