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https://www.lifestylefood.com.au/recipes/86/smoked-eel-and-cauliflower-panna-cotta

LifestyleFOOD.com.au

Ingredients

  • Cauliflower Panna Cotta

  • 0.25 head cauliflower

  • 500 ml chicken stock or water

  • 125 ml Milk

  • 7 leaves Gelatine

  • 125 ml pure Cream

  • Salt

  • Pepper

  • Witlof Marmalade

  • 1 shallot

  • 4 heads witlof

  • 75 ml concentrated, reduced grape juice

  • 50 g Butter

  • 1 tablespoon caster sugar

  • 0.125 bunch chive

  • 0.125 bunch Parsley

  • Salt

  • Pepper

  • Smoked Eel

  • 1 Smoked Eel

  • Filo Pastry

  • 2 sheets Filo pastries

  • 50 g melted Butter

Method

  • Cauliflower Panna Cotta:

  • 1.

    Cut cauliflower into thin pieces.

  • 2.

    Cover with chicken stock or water.

  • 3.

    Add salt and pepper.

  • 4.

    Cook on medium heat until very soft.

  • 5.

    Puree in a blender. Place puree in a measuring jug.

  • 6.

    You will need 250mls for this recipe.

  • 7.

    Soak gelatine leaves in cold water until soft.

  • 8.

    Warm milk and stir in gelatine.

  • 9.

    Combine with cauliflower puree.

  • 10.

    Allow to cool.

  • 11.

    Add pure cream and season.

  • 12.

    Pass through a fine sieve.

  • 13.

    Pour into 4 to 6 lightly greased moulds.

  • 14.

    Stand overnight in the fridge to allow to set.

  • Witlof Marmalade:

  • 1.

    Finely dice the shallots and place in small saucepan with Saba.

  • 2.

    Reduce to syrup.

  • 3.

    Cut witlof in half and cut out core.

  • 4.

    Slice lengthways into julienne and sweat down in butter.

  • 5.

    Add shallots to witlof when soft, then add sugar, salt and pepper and cook on medium a further 5 to 10 minutes.

  • 6.

    Remove from pan and allow to cool.

  • 7.

    Stir through finely chopped chives and parsley.

  • Smoked Eel:

  • 1.

    Remove head and tail.

  • 2.

    Peel off skin with a pairing knife and cut into 8cm segments.

  • 3.

    Cut fillet from bone.

  • Filo Pastry:

  • 1.

    Brush filo with melted butter.

  • 2.

    Cut into 8cm x 4cm rectangles.

  • 3.

    Bake in 160° Celsius oven until golden brown.

  • To Serve:

  • 1.

    Slide panna cotta onto plate.

  • 2.

    Cover with the marmalade, then place filo and eel on top.

Notes

Note: Eel can be bought at any good fishmonger or delicatessen in a vacuum pack. Avoid any frozen product.

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