09 Apr Smoked eel sandwich – Jeremy Lee, Quo Vadis
2 slices sourdough bread
30-40 g fillet smoked eel
1/4 small red onion, peeled and thinly sliced
1 heaped tsp horseradish cream, of a fiery temperament
2 tsp Dijon mustard
2 tsp good white wine vinegar
1 good pinch sugar
10 g butter
Dissolve the sugar in the vinegar to make the pickle juice. Steep the sliced onion in the pickle and let stand for 1h or so before hand.
Over a gentle heat, warm a grilling pan. On the grill, lay the sourdough and brown nicely.
Cut the eel fillet into three largish pieces.
Butter the toasted side of the sourdough. Cut this in half and spread with Dijon mustard.
Lay on the eel and then the horseradish cream. Lay on the other piece of toast and return to the grill.
Let brown, then flip and cook similarly on the other side.
Put on a plate and heap the drained red onion pickles alongside.