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Dinner | Fish

Smoked eel with clams

A great way to protect your blood, skin, eyesight and metabolism

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Smoked eel with clams recipe
Serves:
4
Preparation:
20 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Molluscs, Milk, Lactose, Fish, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Smoked eel with clams?

A great way to protect your blood, skin, eyesight and metabolism

 

Ingredients

Method

Ingredients

275g/10oz butter, cut into cubes nutritional information
275g/10oz butter, cut into cubes
20g/3 tbsp finely chopped fresh chives nutritional information
20g/3 tbsp finely chopped fresh chives
600g smoked eel fillets nutritional information
600g smoked eel fillets
25g/1 punnet pea shoots nutritional information
25g/1 punnet pea shoots
Salt and pepper to taste nutritional information
Salt and pepper to taste
50g/2 shallots, finely sliced nutritional information
50g/2 shallots, finely sliced
12ml/1 tbsp white wine vinegar nutritional information
12ml/1 tbsp white wine vinegar
5g/handful baby watercress leaves nutritional information
5g/handful baby watercress leaves
275ml/10fl oz white wine nutritional information
275ml/10fl oz white wine
500g/1lb 2oz clams nutritional information
500g/1lb 2oz clams
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Add the butter to a frying pan over a high heat and cook the eel on each side for 2 – 3 minutes until golden brown.
2) Put 4 tbsp wine, the shallots and vinegar into a saucepan and reduce to about 2 tbsp.
3) Very slowly add the cubes of butter whisking rapidly. Take off the heat before adding the last two.
4) Meanwhile heat a frying pan until hot, add the remaining wine and the clams.
5) Cover and cook for a couple of minutes until the clams have opened. Discard any that don’t open.
6) Drain the clams, reserving the cooking liquid.
7) Remove the meat from half the clams and add them to the beurre blanc sauce.
8) Add a little of the reserved cooking liquor and season to taste.
9) Pour the clam butter sauce onto the serving plate and top with the eel and clams in their shells.
10) Top with the pea shoots and watercress.  

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