Celeriac soup, poached egg, smoked eel

Celeriac soup, poached egg, smoked eel

By
From
New Classics
Serves
6 generously
Photographer
Mark Roper

This recipe has multiple influences. My mum used to make a fabulous celery and potato soup that she would garnish with chopped hardboiled egg so I suppose the initial inspiration for this bowl is obvious. I remember enjoying a potato and smoked eel salad topped with an egg poached in red wine in France too. I’ve also made this with parsnip instead of celeriac. This soup has an amazing unctuous mouthfeel and is very rich and satisfying so design the rest of the meal keeping this in mind.

Ingredients

Quantity Ingredient
1 smoked eel, filleted and skinned
600ml milk
600ml Chicken stock
or water
2 large sprigs thyme
1 garlic clove, crushed
1 small all-purpose potato, preferably desiree, peeled and very thinly sliced
100g butter
1 small brown onion, peeled and very thinly sliced
500g celeriac, peeled, quartered and grated
3 inner stalks of celery, including leaves
120ml white vinegar
6-8 very fresh eggs
celery salt
extra-virgin olive oil

Red wine reduction

Quantity Ingredient
1/2 bottle goodquality red wine
1 tablespoon sugar

Method

  1. Place the eel, bones and skin in a saucepan. Add the milk, stock, thyme and garlic. Bring to the boil; reduce the heat and simmer for 10 minutes. Turn off the heat and allow to infuse for 30 minutes. Strain into another saucepan, reserving the eel. Discard the skin and bones. Add the potato and simmer until it is soft.
  2. Meanwhile, melt the butter in a saucepan and sweat the onion until soft but not coloured. Add the celeriac and cook, stirring often, until soft enough to mash with the back of a spoon, 8–10 minutes. Add the milk and potato mixture and simmer over medium heat for 5 minutes. Transfer the mixture to a blender and process until very smooth. Push the mixture through a fine sieve.
  3. Pick the leaves from the celery and reserve. Thinly slice the stalks and blanch in boiling salted water for 1 minute. Drain and set aside. Break the eel into small pieces (3 small nuggets for each person).
  4. Bring a large saucepan full of water to the boil. Add the vinegar. Break the eggs into individual cups. Reduce the heat of the water to a rolling boil. Swirl the water with a slotted spoon to create a gentle whirlpool. Gently tip in 3 eggs (one at a time) and poach for about 1½ minutes. Gently remove the eggs and drain on a tray lined with paper towel. Repeat this with the remaining eggs. Keep them warm until serving.
  5. To make the red wine reduction, stir the wine and sugar in a saucepan over medium heat until reduced to a syrupy consistency, 10–15 minutes.
  6. To serve

    Reheat the soup and check the seasoning. Put a poached egg into each warmed bowl. Scatter on some celery and the pieces of eel. Divide the hot soup into the bowls, sprinkle with celery salt, the celery leaves and drizzle in some of the red wine reduction. Serve immediately.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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