Warm Smoked Eel and Broad Bean Broth on Mashed Potatoes

Name: Warm Smoked Eel and Broad Bean Broth on Mashed Potatoes
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; 350 g (12 oz) Mashed Potatoes; 1 tablespoon finely chopped shallots; 900 ml (1½ pints) Fish Stock or water; 25 g (1 oz) unsalted butter; 300 ml (10 fl oz) white wine; 2 sprigs of fresh tarragon; A few black peppercorns; Juice of 1½ lemons; 1 sprig of fresh thyme; 50 g (2 oz) mushroom trimmings (optional); 1 bay leaf; 2 celery sticks, chopped; 1 leek, chopped; 1 onion, chopped; 450–675 g (1–1½ lb) smoked eel; 100 g (4 oz) unsalted butter; 1 tablespoon snipped fresh chives; 300 g (10 oz) broad beans, cooked and shelled

Preparation info

Serves
4

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

Smoked eel has a wonderful flavour. It’s really good to use in a stew or simply cold with a horseradish sauce. The combination of flavours in this dish can work well together either for a cold or hot dish. This is a tasty hot version.

Ingredients

450–675 g (1–1½ lb) smoked eel

Fish course
Pescatarian
Gluten-free

Method

Fillet and skin the smoked eel, saving all the trimmings for the stock. Hopefully, your fishmonger will do this for you, but if not, simply cut off the head and position the knife against the top half of the central bone. Carefully cut along the bone, removing the fillet of fish. Turn the fish over and repeat the same process. Now the skin can be removed. Slide your finger or thumb under the sk