Smoked Eels with Horseradish Cream

A feast of fabulous ingredients and flavours combine to make a memorable supper from James Tanner
By James Tanner
Smoked Eels with Horseradish Cream
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 45 minutes plus overnight for tomatoes
  • Effort: easy


For the tomatoes

  • 2 plum tomatoes
  • 1 clove garlic
  • sprigs rosemary
  • sprigs thyme
  • pinches sugar
  • fine sea salt and freshly ground black pepper

For the horseradish cream

  • 1 banana shallot, chopped
  • 1 clove garlic, chopped
  • 80 ml white wine
  • 40 g fresh horseradish, grated
  • 100 ml whipping cream
  • 100 g cold butter

For the beans

  • 50 g French beans

For the potatoes

  • 40 g butter
  • 2 large potatoes, very thinly sliced
  • 2 tbsp chopped parsley

For the eels

  • 150 g smoked eel, flaked
  • fine sea salt and freshly ground black pepper


1. Set the oven to its lowest setting. Cut a small nick in the skin of the tomatoes using the point of a sharp knife. Plunge them into boiling water and leave for 2-3 minutes; peel off the skin and discard.

2. Halve the tomatoes, remove the seeds and lay them on a wire rack, set over a baking tray. Drizzle with olive oil and leave overnight.

3. Thinly slice the garlic and sprinkle over the tomato along with the rosemary, thyme, sugar and salt. Place in the oven and leave overnight.

4. For the horseradish cream, place the shallot and garlic into a pan with the white wine and horseradish. Cook for 5 minutes or so, until reduced by half.

5. Stir in the cream and reduce by half again.

6. Remove the sauce from the heat and whisk in the butter. Strain the sauce and season to taste. Set aside and keep warm.

7. Bring a large pan of lightly salted water to the boil and cook the French beans for 3-4 minutes. Drain and set aside.

8. Heat the butter in a frying pan and cook the potatoes for 2-3 minutes, until golden. Stir in the parsley.

9. Gently reheat the sauce and carefully stir in the eel.

10. To serve, arrange the beans around the plate and stack the potatoes in the middle of the plate.

11. Using a slotted spoon, remove the eel from the sauce and place on top of the potatoes. Pour the sauce over the eels, taking care not to swamp it.

12. Place the tomatoes around the edge of the dish and serve.

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