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Smoked Eel RECIPE: Smoked Eel and Caramelised Celeriac Mousse with Hazelnuts
From the excellent Stefan’s Gourmet Blog, this delightful recipe brings together the earthy richness of caramelised celeriac with subtle flavour notes of smoked eel. The addition of toasted hazelnuts provides a crunchy contrast to the smooth mousse, making this dish a real showstopper for any occasion. Perfect as an amuse-bouche, it’s sure to be a hit with your diners. Despite the complexity of textures and flavours, this appetiser is surprisingly easy to prepare and can be made ahead of time.
Ingredients for Smoked Eel and Caramelised Celeriac Mousse
- 100g (3.5 oz) smoked eel
- 1 celeriac
- 80ml (1/3 cup) cream
- 50g (3.5 Tbsp) butter
- 3/4 tsp bicarbonate of soda
- (celery) salt, to taste
- Freshly ground white pepper, to taste
- 4 Tbsp hazelnuts
- Freshly squeezed lemon juice
Method for creating Smoked Eel and Caramelised Celeriac Mousse
Prepare the celeriac: Begin by peeling the celeriac thoroughly using a chef’s knife. It’s important to remove all the thick skin and cut away any roots at the base until you’re left with smooth, white flesh. Once peeled, chop the celeriac into 2 cm (1 inch) cubes.
Caramelise the celeriac: In a pressure cooker, combine 60ml (1/4 cup) of water with 50g butter, 3/4 tsp of bicarbonate of soda, and 1/2 tsp of salt. Add the celeriac cubes to the mixture. Seal the pressure cooker and cook for about 20 minutes, allowing the high temperature and bicarbonate of soda to help caramelise the celeriac for a rich, deep flavour.
Create the celeriac mousse: Once the celeriac is cooked, blend it using an immersion blender until it forms a smooth, velvety puree. Adjust the seasoning with salt or celery salt and freshly ground white pepper to taste. Set the puree aside.
Make the smoked eel mousse: Cut the smoked eel into small pieces and combine them in a saucepan with 80ml of cream. Gently heat the mixture, ensuring it doesn’t boil, and then blend it into a mousse using an immersion blender. Add a dash of freshly squeezed lemon juice to taste, and season with salt and white pepper, remembering that the eel is naturally salty.
Toast the hazelnuts: Roughly chop the hazelnuts and toast them in an oven preheated to 180°C (350°F) for about 10 minutes, or until they are golden brown and aromatic.
Assemble the dish: For an elegant presentation, transfer both the eel mousse and celeriac puree into separate piping bags. If preparing ahead of time, you can gently reheat the mousse and puree by placing the piping bags in hot water for about 30 minutes. When ready to serve, pipe a layer of eel mousse into a small glass, followed by a layer of the celeriac puree. Top with toasted hazelnuts for added texture and serve with a small spoon.
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This recipe offers the perfect balance of rich flavours and contrasting textures. Whether served as an appetiser at a formal dinner or a creative amuse-bouche at a gathering or outdoor catering event, it’s certain to leave an impression on your guests.
Simple to prepare yet impressive in taste, this is a dish worth adding to your repertoire. Check out our smoked eel products online, and feel free to get in touch with any questions. We proudly supply wholesale, with chefs and restaurateurs recommending our smoked eel for its superior taste.
Posted by Jessica on August 1st 2024
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