Recipe of the week: Smoked eel with tea consommé
Recipe of the week: Smoked eel with tea consommé
The combination of delicately smoked tea and smoked eel takes this dish to a new dimension. Serves 2 1 red beetroot, any leaves cut off 1 yellow beetroot, any leaves cut off Olive oil, for drizzling 4 turnips, trimmed 200g smoked eel ½tbs butter 550ml clear fish stock 1tbs lapsang souchong tea 1 spring onion, … Continue reading Recipe of the week: Smoked eel with tea consommé
from The Caterer
