Cold Conger and Salad

• 4 firm round cutlets of eel
• 1¼ pints (700 ml) fish stock

Poach the eel for 15 minutes in the stock and allow it to cool. Remove and strain the fish. Take off the skin.

Lay the cutlets on a bed of frisée and coat with the rémoulade sauce. Decorate with the tomatoes, asparagus and eggs.

You might follow this with a dish of piping hot new potatoes tossed in olive oil, wine vinegar and coarse salt.