For the horseradish cream

50g freshly grated horseradish

1 tablespoon lemon juice

3 drops Tabasco sauce

1 tablespon white wine vinegar

1 tablespoon caster sugar

150ml whipping cream

Salt and freshly ground black pepper


For the smoked eel

4 tablespoons olive oil

1 bunch (about 8) baby beetroots, cooked in salted water with a splash of red wine vinegar

150g smoked eel

2 spring onions

1 punnet of pea shoots

½ lemon

Freshly ground black pepper


First make the horseradish cream by blitzing the horseradish in a food blender with all the ingredients except the cream and salt and pepper. When smooth, lightly whip the cream and gently fold it through the horseradish. Season the sauce and set aside.

Heat a heavy-bottomed frying pan with the olive oil. Saute the beetroots until they are lightly coloured. Add the smoked eel and when warm take the pan off the heat and add the spring onions, pea shoots, a squeeze of lemon juice and a twist of pepper.

Divide the eel into 2 shallow bowls. Add a spoonful of horseradish cream and enjoy.

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