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    • Smoked Eel with Creamed Horseradish

    Mark Sharron
    Easy
    10 minutes
    4
    The smoked eel is very rich and dense. To counter that, it needs a sharp, tangy sauce such as this sauce of cream and horseradish. If you can't find smoked eel, smoked trout is a good substitute. This sauce also tastes good with any chilled, poached fish like salmon, monkfish, lobster, crab.
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    Ingredients

    • 4 skinless smoked eel fillets, about 6 ounces each
    • 2 lemons
    • 1⁄2 cup cold heavy cream
    • 1⁄4 cup horseradish
    • 1⁄4 teaspoon crushed garlic
    • 1 pound fresh spinach
    • salt

    Method

    • Smoked Eel with Creamed Horseradish – Step by Step Method
    • Remove smoked eel fillets from packaging and pat gently dry with paper towels
    • Zest both lemons, reserving zest for garnish
    • Slice one lemon into wedges for serving, reserve the second for juicing
    • Place heavy cream in a cold mixing bowl
    • Whisk cold heavy cream with a hand whisk or electric mixer until soft peaks form
    • Fold in grated horseradish and crushed garlic into the whipped cream
    • Squeeze juice from half a lemon into horseradish cream mixture and season lightly with salt
    • Taste the horseradish cream, adjust horseradish and lemon to desired pungency and acidity
    • Cover and chill horseradish cream until ready to serve
    • Thoroughly wash fresh spinach under cold running water
    • Remove any thick spinach stems and pat leaves dry
    • In a large pan, wilt spinach gently over medium heat until just soft; do not overcook
    • Drain wilted spinach well and season lightly with salt
    • Working in parallel, bring smoked eel fillets to room temperature (do not cook further to preserve texture and smokiness)
    • On each serving plate, arrange a bed of wilted spinach as the base
    • Lay slices or whole fillets of smoked eel attractively atop spinach
    • Add a generous spoonful of creamed horseradish beside or atop the eel
    • Garnish plates with reserved lemon zest and lemon wedges for squeezing
    • Serve immediately while spinach is warm and cream is cool, ensuring contrast in temperature and texture