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  • 80 g Smoked Eels per person

  • 1 bulb Florence Fennel plus the green top if still on the bulb (the tight round bulbs)

  • 1 medium Red Onion

  • 1 cup Flat-leaf parsley picked and washed

  • 1 bunch sorrel

  • 0.25 head raddicchio

  • 0.5 cup Mint picked and washed

  • 1 Lemon

  • Extra Virgin Olive Oil


  • 1.

    Prepare the salad by thinly slicing the fennel across the bulb and place in iced water to Crispin, reserving the herb tops for the salad .Cut the onion in half and slice length ways, again slice thinly. Break the radicchio into shreds removing the larger parts of the white centre of each leaf as well as any yucky looking leaves.

  • 2.

    Cut the smoked eel into fillets from which the skin and bones have been removed and into pieces about 80gm each. Heat a griddle pan to high heat and sear the eel on either side.

  • 3.

    Toss the fennel, onion, mint, and parsley together in a bowl and season with the juice of half the lemon and salt and pepper and olive oil.

  • 4.

    The gently toss the sorrel and radicchio with the onion, mint and fennel

  • 5.

    Remove the eel from the grill and place into a smaller bowl and squeeze a little lemon over it. Crumble into salad and serve.

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