Crispy Zucchini Fries
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Crispy Smoked Eel With Beetroot Crème Fraiche
Details
- Servings: 8
- Dish: main course
Cuisine
- french
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
Instructions
Crispy Smoked Eel With Beetroot Crème Fraiche serves 8 original recipe by greatbritishchefs.com.
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