Smoked eel with horseradish

Name: Smoked eel with horseradish
Yield: 6
Ingredients: + a little extra oil and vinegar to turn first in; Laurel; 0.5 dl White wine vinegar; 0.5 dl Oil; 1 Small bdt. parsley; 1 Small piece of Horseradish; 1 tbsp Peppercorn; 1 Soup may; 100 g Apple cut into small cubes; 100 g Turnip in small cubes; 150 g Apple peeled and freed from cored; 2 Thick eel á 500-600 gr; 2 l Water; 200 g Redecorated soup herbs; 3 tbsp Finely chopped shallots; 50 g Salt; 8 tbsp Vinegar

Lunch

Cook time: 0 min.
Servings: 6

Ingredients for Smoked eel with horseradish

		+ a little extra oil and vinegar to turn first in
		Laurel
0.5	dl	White wine vinegar
0.5	dl	Oil
1		Small bdt. parsley
1		Small piece of Horseradish
1	tbsp	Peppercorn
1		Soup may
100	g	Apple cut into small cubes
100	g	Turnip in small cubes
150	g	Apple peeled and freed from cored
2		Thick eel á 500-600 gr
2	l	Water
200	g	Redecorated soup herbs
3	tbsp	Finely chopped shallots
50	g	Salt
8	tbsp	Vinegar

Instructions for Smoked eel with horseradish

To prepare the Smoked eel with horseradish recipe, please follow these instructions:

Clean and peel the eel. Slice eel in serving pieces. Sprinkle with coarse salt and style cool 24 hours or on the kitchen table 6-8 hours. Boil soup herbs and soup may up in 1 litre of cold water. Rinse ålestykkerne, and got them in the boiling water, add 1 teaspoon salt, and cook about 25 minutes. Take them up and keep them warm. Blend persillens leaves with oil and horseradish, mix with onion and season with salt and pepper. Steam Apple pieces ca. 5 minutes with white wine vinegar, covered, and then rub the mixture through a sieve or blend it. Server ålestykkerne with the parsley oil, Apple vinegar and the little Apple pieces around.

Tips:
You can walk up to 1 kg eel and give the potatoes to. Then you have a main course.

Smoked eel with horseradish

Ingredients for Smoked eel with horseradish

Instructions for Smoked eel with horseradish

Recipe categories