Smoked eel, broccoli, Exmoor caviar, Cuinneog Buttermilk, dill

Mike Tweedie

Mike Tweedie

17th July 2019
Mike Tweedie

Smoked eel, broccoli, Exmoor caviar, Cuinneog Buttermilk, dill

On the Menu at The Oak Room at Adare Manor

Ingredients

  • 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

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.