Cider Glazed Smoked Eel
With Potato Griddle Scone, Apple Butter, Radish & Lovage
Ingredients
1 pack smoked eel
100ml dry local cider
1 tablespoon brown sugar
1 teaspoon cider vinegar
1/2 cooking apple, peeled, cored and chopped
50g soft butter
100g chilled butter
100g mashed potato
200g soda bread flour
100ml buttermilk
Pinch salt
4 radishes
8 stalks fresh lovage
Recipe
Boil the cider with the vinegar and sugar to a syrup and set aside.
Rub the 100g of cold butter into the soda bread flour and then mix the mash and salt well. Add buttermilk and mix to a dough. Turn onto a floured surface and roll to a cm thick.
Cut into desired shapes and place on a medium hot griddle or frying pan. Cook for 4 minutes each side and then rest.
Cook the apple to a puree and cool. Mix in with the soft butter and add half the lovage, finely chopped.
Heat a pan until hot. Cut the eel into thumb length pieces and add to pan. Flip over after 20 seconds and add cider glaze. Cook to coat for about 10 seconds and remove from heat.
Split the scones and spread with butter. Top with the eel and finely slice the radish and place on top. Garnish with remaining lovage and serve.
