Name: Bavarois of beetroot with smoked eel
Yield: Serves 6
Ingredients: salt and freshly ground black pepper; watercress to garnish; 3 leaves of gelatine; 250 ml whipping cream; 6 medium-sized fresh beetroots; 5 tablespoons good red wine vinegar; freshly grated horseradish; 250 g smoked eel, thinly sliced; ½ tablespoon raspberry vinegar

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This is a good dish to persuade those who don’t like beetroot to try it. Fresh horseradish perfumes the whole bavarois — you only need a tiny bit as it is very pungent. We get our smoked eels from Bill’s Eels in Norfolk.