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    • Smoked Eel with Creamed Horseradish

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 435; Fat 41.6g; Cholesterol 57mg; Sodium 671mg; Carbohydrates 0g; Protein 15.1g
    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve with thin slices of buttered bread, oatcakes or toast.