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 defrostin the fridge for a couple of hours. Bring out forseveral minutes before serving.