- Whole smoked eel filleted and skinned
- Broccoli puree
- Exmoor caviar
- Buttermilk sauce
- Dill oil
- Bronze fennel
- Broccoli puree
- 500g fine broccoli florets chopped fine
- 200g finally chopped stork
- 500g water
- dill oil
- 4 bunches dill
- 200g sunflower oil
- Buttermilk and Exmoor caviar sauce
- 200g buttermilk
- ½ clove garlic
- 50g butter melted
- Finishing the sauce
- Reserved buttermilk sauce
- Good spoon of caviar
- Spoon of dill oil to split the sauce
Smoked eel, broccoli, Exmoor caviar, Cuinneog Buttermilk, dill
Mike Tweedie
17th July 2019
Smoked eel, broccoli, Exmoor caviar, Cuinneog Buttermilk, dill
On the Menu at The Oak Room at Adare Manor
Ingredients
Method
To make the broccoli puree
Bring water to a rapid boil with good pinch salt, cook stork for 1 minute then add the chopped florets and cook for 3 mins, drain off water, place in a jug blender and blend for 3 mins, pass over ice bath the adjust seasoning when needed
To make the dill oil
Blend on full speed in Thermomix , for 4 mins then pass through muslin cloth and freeze till needed
To make the buttermilk and Exmoor sauce
Infuse buttermilk with crushed garlic, pass off and monte with melted butter, adjust seasoning reserve till needed
Finishing the sauce
Resevered buttermilk sauce
Good spoon of caviar
Spoon of dill oil to split the sauce
Whatever you do, don’t boil the buttermilk sauce
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