Smoked Eel with Potato, Asparagus and Horseradish Vinaigrette

Name: Smoked Eel with Potato, Asparagus and Horseradish Vinaigrette
Cuisine: Mediterranean
Ingredients: 1 teaspoon white wine vinegar; 12 asparagus spears, trimmed; 30 g rocket; 8 quails’ eggs; ½ teaspoon horseradish sauce; 300 g cooked new potatoes, thinly sliced; 1 tablespoon chopped flat-leaf parsley; 75 ml olive oil; 15 g chervil sprigs; 30 g curly endive; 1 sweet dill pickled cucumber, sliced; 4 skinless smoked eel fillets, 300 g each, cut into 5cm lengths

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

12 asparagus spears, trimmed
8 quails’ eggs
30 g rocket

Europe
Fish course
Pescatarian
Gluten-free

Method

Make the vinaigrette by placing all the ingredients in a bowl and whisking until amalgamated.
Cook the asparagus in boiling, salted water for 2 minutes, then remove to iced water to refresh. Drain and dry.
Hard-boil the quails’ eggs for 3 minutes, then remove to iced water. Peel and cut each in half.
Toss the rocket, endive and chervil toget