Smoked eel with clams, new potatoes & butter sauce

Smoked eel with clams, new potatoes & butter sauce

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I love smoked eel. It’s not used as much as it should be, but it goes with so many things, from black pudding to foie gras. It makes a great main course with the potatoes and clams in this recipe; do try to use Jersey Royals when they’re in season. Don’t overcook the eel, just warm it through so that the flesh stays lovely and flaky.

Ingredients

Quantity Ingredient
200g small new potatoes
1 shallot
200ml white wine
100ml double cream
400g clams, cleaned
50g cold butter, cubed
1 lemon
50ml olive oil
4 x 100g pieces skinless smoked eel
200g baby spinach
sea salt
freshly ground black pepper

Method

  1. Bring a pan of salted water to the boil, add the potatoes and cook for 10–12 minutes, until tender. Drain well.
  2. While the potatoes are cooking, chop the shallot. Place the shallot, wine and cream in a pan, bring to the boil and reduce by half.
  3. Meanwhile, cook the clams, covered, in 100ml water until they open. Discard any that remain closed. Strain the clam cooking juices into the cream sauce.
  4. Remove the clams from their shells and add them to the cream sauce. Whisk in the butter, add a squeeze of lemon and keep warm. Taste and season with salt and pepper if needed.
  5. Halve the potatoes. Heat the oil in a frying pan, add the potatoes and cook for 2–3 minutes, until golden brown. Add the eel and cook for 1–2 minutes on each side. Stir through the spinach until it just wilts. Season with salt and pepper.
  6. To serve, divide the eel mixture among the serving plates and drizzle with the butter sauce.
Tags:
James Martin
Saturday Kitchen
quick meals
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