Tags » Smoked Eel

Smoked Eel and Caramelized Celeriac Mousse with Hazelnuts

If you’ve been following my blog for some time, you may have noticed I really like the pairing of smoked eel with celeriac. And here is yet another dish based upon that combination, with the addition of toasted hazelnuts. 493 more words

Food

Celeriac Three Ways with Smoked Eel Ravioli

Celeriac and smoked eel work very well together, and I’ve posted recipes using them before. This time, I added hazelnuts to the mix and created a restaurant style appetizer. 711 more words

Food

Crispy Egg with Smoked Eel (Failed Experiment)

After the positive reactions to the report of my failure trying to make oyster sauce from fresh oysters, here is another experiment that didn’t turn out so well. 784 more words

Food

an unagi rice bowl for supper . . .

If some of you are partial to smoked eel (unagi) on sushi in Japanese restaurants, here’s what’s on deck for dinner tonight. At the local asian grocery store called H-Mart in Burlington the other day, frozen unagi was on sale for $2 off. 265 more words

Food

Jackie O' Smoked Eel

Jackie O’ is a dining and entertainment venue created by Michalis Sigounas and Carsten Stehr the owners. The restaurant features a menu designed by Chef Christoforos Peskias, a charming and active chef. 67 more words

Restaurants

Smoked eel, baby octopus, and cold water prawns on a bed of green leaves with sliced radish and fresh Kentish cobnuts toasted in Rape seed oil — Tony Sargeant - Anthony Sargeant

Perhaps the plate is a bit crowded but this collation put together by Anthony J Sargeant was absolutely delicious. The Kentish cobnuts were toasted in pan with a little cold-pressed Rape seed oil and were an important part of the dish giving texture and a beautifully sweet nutty flavour to the meal.

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Anthony J Sargeant

Smoked eel, baby octopus, and cold water prawns on a bed of green leaves with sliced radish and fresh Kentish cobnuts toasted in Rape seed oil

Perhaps the plate is a bit crowded but this collation put together by Anthony J Sargeant was absolutely delicious. The Kentish cobnuts were toasted in pan with a little cold-pressed Rape seed oil and were an important part of the dish giving texture and a beautifully sweet nutty flavour to the meal. 19 more words

Anthony J Sargeant