17th May 2009
An unusually peaceful weekend. I cooked the dorade and smoked eel we were meant to have last weekend until our plans were hijacked by the old boy’s reunion. The smoked eel partnered Jersey Royal potatoes that were anointed with a little olive oil, lemon juice dressing and then the eel was topped with a horseradish cream. It was good with the combination of the earthy potatoes against the oily, smoky eel and the heat from the horseradish. Next time I will use only four potatoes as there was a little too much spud.
The dorade was given a totally different treatment and had shredded spring onion, ginger and a little sliced garlic used as a sandwich filling between two fillets. I sprinkled a little soy sauce and rice wine over them, covered the dish with foil and baked it at 180°C for 20 mins. It was lovely served with rice, mangetout and mushroom cooked Chinese style. Bless Wirral Farmers Market for supplying such smoked goodies as eel, duck , goose etc. There are some real treats to be had once a month.