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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

    • If desired, cut lemons in half crosswise, in a decorative zig-zag pattern. Squeeze the juice, reserving 2 tablespoons.

    • Using a small paring knife, take out the white pith. Carefully cut off enough from the lower half of each shell to make them stand. Keep refrigerated, covered until the time of usage.

    • Beat the whipped cream in a chilled bowl with chilled beaters until smooth and fluffy. Add the horseradish, lemon juice leftover, and garlic; season to your taste with salt. Keep refrigerated until ready.

    • After washing thoroughly, arrange the spinach leaves on 4 chilled salad plates.

    • Put spoonfuls of the horseradish cream sauce into the lemon hollows. Place one on each dish.

    • Thread eel fillets onto the skewers; place on spinach leaves. Serve cold.

    • Serving Suggestions: Serve with thin slices of buttered bread, oatcakes or toast.

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