- For the Bark
- 2x large parsnips
- For the Leek
- 2x large leeks
- 50g butter
- For the Eel
- 200g smoked eel
- For the Potato Puffs
- 1x Maris Piper potato
- To Finish
- Onion seeds
- Onion powder
Parsnip, Leek, Smoked Eel
Ingredients
Method
For the bark, place clean parsnips in a tray with a little water, cover with tinfoil and bake at 140 degrees C for 2 hours, until soft.
Remove and cool, halve and scrape away pulp leaving just the skin, dehydrate at 60 degrees C until crisp. Deep fry at 180 degrees C until golden. Drain on paper then reserve.
For the leek puree, slice leek thinly and keep whites and greens separate. Sweat whites slowly in butter until soft with no colour. Blanch greens in salted boiling water, mix together and liquidise to a smooth puree. Pass through a sieve and reserve warm in a squeezy bottle.
For the eel, trim eel then dice into 1cm cubes. Reserve.
For the potato, dice into a brunoise then cook rapidly in shallow hot oil until golden brown. Drain, cool and reserve.
To finish, take a piece of bark and liberally spread puree over it. Place 5 pieces of eel on the top then sprinkle with toasted onion seeds, onion powder and potatoes, serve.
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