Smoked eel, apple and rocket salad


  • Serves 4 people

  • 1 smoked eel (about 700gm), skinned, backbone discarded (see note)
  • 1 Granny Smith apple, cored and cut into julienne
  • 1 small fennel bulb, finely shaved on a mandolin
  • 25 gm wild rocket leaves
  • Apple dressing
  • 75 ml verjuice
  • ½ Granny Smith apple
  • 1 golden shallot
  • 75 ml peanut oil
  • 25 ml olive oil
  • ¼ tsp sesame oil
  • 2 tsp wholegrain mustard
  • 1 tsp soy sauce, or to taste
  • 1½ tsp white sugar, or to taste
01   For apple dressing, place verjuice in a bowl, coarsely grate over apple and combine (this prevents oxidisation). Coarsely grate shallot into a fine strainer, rinse under cold water, squeeze out excess water and add to apple mixture. Add oils and mustard, stir to combine, season to taste with soy sauce, sugar, sea salt and freshly ground black pepper and set aside. Makes about 200ml.
02   Halve eel lengthways, cut into 5cm batons and set aside. Combine apple, fennel and rocket in a bowl, dress with 60ml dressing and adjust seasoning to taste. Arrange eel on plates, top with salad, drizzle with remaining dressing and serve immediately.
Note Smoked eel is available from select fishmongers.
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