Smoked Eel and Chicory Salad

Smoked eel has become a very popular dish, and is seen on the most sophisticated tables.

Serves 4

Ingredients Needed

  • 1 lb smoked eel fillets, skinned
  • 2 large heads of chicory, separated
  • 4 radicchio leaves
  • Flat leaf parsley leaves, to garnish

For the citrus dressing

  • 1 lemon
  • 1 orange
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • 6 tbsp sunflower oil
  • 1 tbsp chopped fresh parsley
  • Salt and ground black pepper
  1. Cut the fillets diagonally into 8 pieces. Make the dressing. Using the zestier, carefully remove the rind in strips from the lemon and the orange. Squeeze the juice from both fruit. Set the lemon juice aside and pour the orange juice into a small pan. Stir the rinds and sugar. Bring to a boil and reduce by half. Leave to cool.
  2. Whisk the Dijon mustard, reserved lemon juice and the sunflower oil together in a bowl. Add the orange juice mixture, then stir in the chopped fresh parsley. Season to taste with salt and ground black pepper and whisk again.
  3. Arrange the Chicory leaves in a circle on individual plates, with the pointed ends radiating outwards like the spokes of a wheel. Take the radicchio leaves between the chicory leaves
  4. Drizzle a little of the dressing over the leaves and place four pieces of the eel in a star shape in the middle. Garnish with the parsley leaves and serve. Offer the remaining dressing separately.