- Serves: 1
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus 4-5 days standing
- Effort: easy
For the scrambled duck egg
- 2 tbsp double cream
- 1 tbsp butter
- 1 tbsp chopped shallots
- 1 duck egg
For the curry oil
- 3 cardamom pods
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground mace
- 1 tsp turmeric
- 1 tsp chilli powder
- 3 cloves garlic, finely chopped
- 1 shallot, chopped
- 2-3 coriander stalks, (optional)
- 100 ml pomace oil or grapeseed oil
For the smoked eel
- 50 mixed salad leaves
- tbsp avruga caviar
- 2 tbsp curry oil, (see above)
- 6 slices smoked eel fillets
For the garnish
- 4 sprigs shisu
- 1 sprigs chervil
- 1 tbsp olive oil
1. Make the curry oil 4-5 days ahead; put the spices in a food processor and process until blended.
2. Put 2 good handfuls of the processed spices into a pan with the garlic and shallot.
3. Add the corianders stems (if using) and top up the pan with the pomace oil.
4. Heat slowly until simmering. Cover and leave in a warm place to infuse for 4-5 days.
5. Pass the spice mixture through a sieve.
6. To make the scrambled duck egg; bring the cream and butter to the boil in a medium pan.
7. Add the shallot and season to taste with salt and pepper.
8. Add the duck egg to the pan and cook over a low heat to a creamy scramble.
9. Toss the salad leaves in a little of the curry oil.
10. Mix half the caviar with the remaining curry oil and dress around the rim of the plate.
11. To serve; place the salad in the centre of the plate.
12. Spoon the scrambled egg on top. Place the eel on top of the scrambled egg to make a dome shape. Put the remainder of the caviar on top of the dome.
13. Place the chervil on the caviar, and the shisu around the base of the dome.
14. Drizzle over the olive oil.
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