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THE FISH SOCIETY
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Welcome to THE FISH SOCIETY!

The UK’s leading internet fishmonger

has a very special offer for new customers:

 

If your trolley is worth £50, we'll give you free delivery.

If you get it to £80, we'll give you free delivery

plus a further £10 off.
 
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The Fish Society > "s" > Smoked eel fillet

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Smoked eel fillet

SEE OUR OTHER SMOKED EEL

Probably the finest smoked fish of all... well worth the rather steep price. Our eel is smoked in the UK by Wilhelm, a passionate Dutchman. Some people like the delicate thin fillets from smaller eel which will give you up to five fillets per 100g. Others prefer strapping great fillets from large eel - where your 100g pack might contain only half a fillet. So we offer a choice (although we will not always have both in stock).

 

Our eel is supplier is a member of the Sustainable Eel Group which you can read about here.

 

We also offer American smoked eel, including in a low salt version.

 

 

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Recipe

This recipe is from Fish Society member Ian Williams. His presentation is as exciting as the recipe (but Ian, you need to work on your photography!)


Serves 6 (starter)

 

1 thick smoked eel fillet

3½oz (100g) Mascarpone

Juice of 1 lemon

1½ oz (40g) natural Greek yoghurt (about a tablespoon full)

1 tbsp chopped chives

Pinch Cayenne

Pinch ground nutmeg

 

For service

6 thin slices ciabatta

Olive oil for brushing

6 ripe figs

6 sprigs fresh dill

Balsamic syrup


 

1 Using a sharp thin-bladed knife, carefully remove the fine bones that line the abdominal cavity of the fish. If you’re careful, these will come away in a single wafer-thin strip. Discard the bones.

2 Roughly flake the eel and place in the small bowl of a food processor; blend until smooth. Add mascarpone and lemon juice and blend well. Remove to a small bowl and carefully fold in yoghurt, chives and seasoning.

3 Cover and chill for at least four hours – or overnight – to allow the flavours to develop.

To serve:

4 Place a griddle pan on a high heat until it smokes. Use a pastry cutter to cut the ciabatta slices into neat rounds; brush both sides with olive oil and toast on the griddle for about a minute each side, or until beginning to char. Set aside.

5 Remove the hard stalks from the figs and cut into thin slices.

6 Decorate each of six serving plates with a squiggle of balsamic syrup. Place a toasted ciabatta slice on each plate and use two dessert spoons to form quenelles of the mousse to sit on the ciabatta slices. Arrange the figs, decorate each quenelle with a sprig of dill and serve.