Black Pudding, Smoked Eel, Caramelized Apples and Cider Mustard Sauce

Name: Black Pudding, Smoked Eel, Caramelized Apples and Cider Mustard Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 100 g unsalted butter; 3 Cox’s apples, unpeeled but cored and quartered (rub with lemon juice to stop oxidation); 150 g soft brown sugar; salt and pepper; 1 tbsp wholegrain mustard; 3 Cox’s apples, unpeeled but cored and quartered (rub with lemon juice to stop oxidation); salt and pepper; 250 ml chicken stock; 330 ml dry cider; 1 tbsp Dijon mustard; 200 ml double cream; 1 garlic clove, peeled and crushed; 1 white onion, peeled and finely diced; 100 ml cider vinegar; 2 sprigs fresh of thyme; olive oil; 4 thick slices of best-quality black pudding; 150 g unsalted butter; watercress or parsley, to garnish; watercress or parsley, to garnish; 400 g smoked eel fillets, cut into long angled pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This recipe throws together such a great combination of seasonal ingredients to make a simple and delicious autumnal dish. It does make a difference if you can source some good-quality black pudding: your butcher should be able to help you out here. This is the kind of earthy, country food that I adore.

Ingredients

4 thick slices of best-quality black pudding
olive oil
400 g smoked eel fillets, cut into long

Europe
United Kingdom
Sauce
Main course
Starter
September
Autumn
October

Method

To make the cider mustard sauce, in a saucepan, melt the butter and sweat off the onion with the garlic clove and the thyme. When translucent add the cider vinegar and cider, and reduce until almost gone. Add the chicken stock and reduce by half. Add the cream and bring to the boil. Add the mustards now. Taste and season. Reserve.

To caramelize the apples, sauté them in a warm frying pa