This is one of my favourite recipes. I love the flavour of smoked eel, but I find the textures to be inconsistent — often the outer edges are dry and stringy and the centre soft and mushy. The creaminess of parfait seems to be the perfect solution. This dish allows me to enjoy the best of both worlds.
Remove the jelly and parfaits from the fridge. Slide the jelly and freezer film off the tray and onto a work surface. To remove the parfaits, remove the plastic wrap and tape, then use the protruding acetate to carefully pull them out of the moulds — the acetate will naturally uncurl from around the parfaits. Use the acetate to transfer the parfaits onto the jelly, placing the first one about
Place the parfaits onto plates, arrange the dried kombu and celery salt in a line alongside. Dress the plate with some white soy dressing. Place some seaweed salad on the plate and insert the kombu chips into the salad.
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