Crispy Smoked Eel With Beetroot Crème Fraiche

Crispy Smoked Eel With Beetroot Crème Fraiche

Crispy Smoked Eel With Beetroot Crème Fraiche


Serves 8

Ingredients
  • 3 eggs
  • 200 ml of semi skimmed milk
  • 200 g of plain flour
  • 200 g of brioche crumbs
  • sea salt
  • black pepper
  • 8 30g Lincolnshire smoked eels
  • oil, for deep frying
  • 300 g of beetroot, cooked
  • 75 g of crème fraîche
  • 75 g of natural yoghurt
  • salt
  • pepper
  • 1/2 tsp of Cabernet Sauvignon wine vinegar
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