Asparagus, Peas and Smoked Eel

This is an absolutely amazing dish. It takes hours to make, but it’s absolutely worth it. Your friends family will love this. Plus, it just looks so beautiful, like a miniature piece of art on your plate. This recipe is slightly adapted from this one by Peter Goossens.  My of my all time favourites.

 


 

Ingredients (4 persons)

Pea Cream and Marinated Peas

  • 300 gr frozen peas
  • 2 tbs poultry or vegetable broth
  • cream to taste
  • 5 medium mint leaves
  • 5 -7 tarragon leaves
  • pepper & salt to taste
  • olive oil to taste
  • white wine vinegar to taste

Asparagus: carpaccio & boiled

  • 8 white asparagus
  • olive oil to taste
  • white wine vinegar to taste
  • pepper & salt to taste

Mushroom escabèche

  • 150 – 200 gr button mushrooms
  • 1 – 2 tbs of white wine vinegar (to taste)
  • pepper & salt to taste
  • olive oil to taste
  • 1 – 2 spring onions

Cucumber infused yoghurt

  • 15 cl full fat yoghurt
  • 1/2 cucumber
  • 1 lemon
  • 5-7 mint leaves
  • 5-7 coriander leaves

Croutons

  • 3 – 4 slices of white toast bread
  • 50 gr butter
  • pepper and salt to taste

Other ingredients

  • 1/2 pink grapefruit
  • 150 – 200 gr smoked eel
  • your choice of leafy decoration: watercress, mini sprouts, edible flowers, etc.

 


 

Preparation

Pea Cream and Marinated Peas

  • Boil the peas for 5 minutes and cool them off on ice to retain the green colour. Set aside 4 – 5 tablespoons of peas for the marinated pea preparation.
  • Add the broth mint and tarragon to the peas and mix well.
  • Pass the pea puree through a sieve.
  • Reheat the pea puree in a pan and add cream, pepper & salt.
  • Marinate the left-over peas with olive oil, white wine vinegar, pepper & salt to taste.
  • You can do this a few hours in advance and keep refrigerated until it’s time to serve.

Asparagus: carpaccio & boiled

  • Peel the asparagus.
  • Boil the peels in a large pan of water for 5 minutes.
  • Take out the peels and add 6 of the 8 asparagus to the water.
  • Boil the asparagus for 6 – 8 or until tender or al dente (depending on your taste).
  • Use a peeler to get very thin carpaccio of asparagus. The thicker the asparagus are, the easier this is.
  • Marinate the carpaccio in olive oil, a small amount of white wine vinegar and pepper & salt to taste.
  • You can do this a few hours in advance and keep refrigerated until it’s time to serve.

Mushroom escabèche

  • Cut the mushrooms into incredibly small cubes
  • Finely slice the spring onions and add to mushrooms.
  • Add olive oil, a small amount of white wine vinegar and pepper & salt to taste. Don’t do this too long in advance because it will make the mushrooms to soggy.

Cucumber infused yoghurt

  • Peel the cucumber and add it to the yoghurt.
  • Finely chop the mint and coriander and add to the yoghurt.
  • Add the zest of one lemon to the yoghurt.
  • Let this marinate for a few hours or even overnight in the fridge. In the original recipe this is also strained to remove excess fluid, but I don’t think it’s necessary.

Croutons

  • Slice the bread into medium/large cubes.
  • Let this brown in a frying pan.

Other ingredients

  • Peel 1/2 pink grapefruit and cut into small pieces. Don’t leave any of the white peel on.
  • Cut the smoked eel into rectangles.
  • Put a few spoonfuls of the pea puree/soup on the plates and carefully dress the other preparations in a random fashion on the puree. I prefer working with little mounds of preparations here and there instead of big blobs or ingredients.
  • Decorate with your choice of leafy decoration: watercress, mini sprouts, edible flowers, etc.
  • Serve at room temperature or chilled.