Serves 8

Ingredients

200g smoked eel

 

Beetroot meringues

100ml beetroot Juice

17g sugar

1g xanthan Gum

3g methocel

 

Duck liver parfait

125g duck livers

42g foie gras

33ml port

1 shallot  

Half clove garlic

1 sprig thyme

42g egg

1 yolk

167g unsalted butter

 

Cherry gel

200g cherry puree (passed)

2g agar agar

Salt & sugar to season

Cherry puree to loosen

 

Pickled beetroot rounds

Pickling liquid

50g sugar

100g red wine vinegar

1 small beetroot

 

Rye flour salt bake beetroots

233g ‘00’ flour         

100g rye flour         

132g salt

200g water

3 large beetroots

 

Garnish

Maldon salt

Red vain sorrel

Dehydrated beetroot powder

 

Method

Smoked eel

Freeze the smoked eel and slice thinly on the mandolin.

 

Beetroot meringues

Chill the beetroot juice. Emulsify all ingredients. Whisk for 2 minutes on the highest kitchen aid setting. Pipe. Cook in an over at 70-80°C for around 6 hours.

 

Duck liver parfait

Blitz the duck livers and foie gras together with hand blender. Reduce the port, shallot, garlic and thyme  together and allow to cool to room temperature. Add to the protein. Mix the eggs and yolks one by one into mixture. Melt the butter and heat up to boiling. Slowly add all the butter into the mixture while constantly mixing. Cook the parfait in a bain-marie at 95°C for 1 hour 30 to 1 hour 45 till the parfait reaches 56°C till it rests. Allow to cool, wrap in small ballantine and freeze.

 

Cherry Gel

Bring puree to simmer around 90°C, add agar agar and cook out. Pass through sieve and set overnight. Blitz in thermomix and add cherry puree to loosen till the correct consistency.

 

Pickled Beetroot Rounds

Cut the beetroot rounds to 2mm thickness with a small ring cutter. Head in the liquid for 10min at 85°C. Place in an ice bath and rest for 1 hour and remove.

 

Rye Flour Salt Bake Beetroots

Mix the ingredients in a kitchen aid, cling wrap and rest for an hour. Cook the beetroots at 160°C for 1 hour 15 minutes (until a skewer can pass through easily) and rest for 15 minutes. Cut them into small circles then half moon the beetroots.

 

Garnish

Wrap the smoked eel in frozen parfait and allow to defrost in the fridge for a couple of hours. Bring out for several minutes before serving.