Ingredients with Measurements:
- 1 smoked eel fillet (approx. 200g)
- 2 medium-sized beetroots, peeled and sliced
- 1 tablespoon of grated horseradish
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Smoker (optional)
- Mandoline slicer (optional)
Step-by-step instructions:
1. If using a smoker, preheat it to 200°C. Otherwise, preheat your oven to 200°C.
2. Place the sliced beetroots on a baking tray and drizzle with olive oil. Season with salt and pepper to taste.
3. If using a smoker, place the eel fillet on a wire rack and smoke for 10-15 minutes. If using an oven, place the eel fillet on a baking tray and roast for 10-15 minutes.
4. Once the eel is cooked, remove it from the smoker or oven and let it cool for a few minutes.
5. To serve, arrange the smoked eel fillet on a plate with the sliced beetroot. Sprinkle the grated horseradish on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Smoker: 200°C
- Oven: 200°C
Serving size:
- Serves 2
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Smoked trout or salmon can be used instead of eel.
- Red onion can be used instead of horseradish.
Variations:
- Add a dollop of sour cream on top for a creamier texture.
- Use different types of beetroots, such as golden or candy cane beetroots, for a colorful presentation.
Tips and tricks:
- Use a mandoline slicer to get even slices of beetroot.
- Make sure the eel is fully cooked before serving.
- Adjust the amount of horseradish to your liking.
Storage instructions:
- Store leftover eel and beetroot in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the eel and beetroot in the oven at 180°C for 5-10 minutes.
Presentation ideas:
- Serve the smoked eel and beetroot on a bed of arugula for a fresh touch.
Garnishes:
- Sprinkle chopped chives or parsley on top for added flavor.
Pairings:
- Serve with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Grilled asparagus or green beans
Troubleshooting advice:
- If the eel is not fully cooked, return it to the smoker or oven for a few more minutes.
Food safety advice:
- Make sure to handle the smoked eel properly to avoid any risk of foodborne illness.
Food history:
- Smoked eel is a traditional delicacy in many European countries, including the Netherlands, Germany, and Denmark.
Flavor profiles:
- Smoky, earthy, and slightly sweet from the beetroot. The horseradish adds a spicy kick.
Serving suggestions:
- Serve as an appetizer or light lunch.
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