A delicious starter from Fintan O'Toole on The Restaurant.
Ingredients
- 1 smoked eel
- 20 ml lemon juice
- 1 head of endive (washed)
- 12 quail eggs
- for the dressing:
- 25 g dijon mustard
- 25 ml sunflower oil
- 50 ml olive oil
- 2-3 chives (chopped)
- salt and black pepper
Method
- Remove the skin from the the eel and strip the flesh from the bone. Chop the meat roughly and season. Drizzle with a little lemon juice and set aside untill service.
- Bring a pot of water to a simmer over a low heat. Crack in the eggs, three at a time, removing after one minute with a spoon. Season when removed from the water and keep warm.
- Remove the bitter dark green leaves from the endive. Whisk the mustard, sunflower oil and olive oil until they emulsify. Then stir in the chives and season with salt and pepper. Dress the leaves lightly.
- To serve, put some salad on each plate, warm the eel gently and sprinkle on top of the salad, place 3 eggs on each dish and drizzle everything with a little dressing.
