Simon Hopkinson’s ‘Week In Week Out‘ is a strong contender for the title of ‘my favourite cookbook ever’. He makes use of so many ingredients I adore, with recipes that make my heart skip a beat and my thighs quiver in fear every time I look at them. A book for the calorie counter it ain’t. Or the vegetarian. The squeamish can also forget it, as Simon is a huge advocate of nose to tail eating.
I love this salad recipe from the book because I can’t get enough of that rich, oily eel.
Rowley Leigh’s Smoked Eel and Bacon Salad Recipe
(from ‘Week in Week Out’ by Simon Hopkinson)
1 small salad frisee (the inside, yellow bits). I used curly endive
A squeeze of lemon juice and a tiny splash of light olive oil to dress the above
Salt and pepper
200g smoked eel fillets, sliced very lengthways as thinly as possible
8 rashers of smoked, streaky bacon, grilled until crisp
1 heaped tablespoon finely chopped chives
For the beurre blanc
2 shallots, very finely chopped
4 tablespoons white wine vinegar
4 tablespoons white wine
4 tablespoons water
250g very cold, fine quality unsalted butter, cut into small chunks
Salt and freshly ground white pepper
– Make the beurre blanc: using a small stainless steel or enamelled pan, combine shallots, vinegar, wine and water. Reduce over a very moderate heat until almost no liquid is left. Then, reduce the heat to as low as possible and add the butter one chunk at a time (using a small whisk), until it is all incorporated. It should look like light, slightly jellied custard. Season and keep somewhere warm (but not actually on the heat).
– Separate frisee into thin leaves and dress with the lemon juice, oil and seasoning. Arrange evenly on the plate as a base for the salad.
– Arrange the eel strips on top, the bacon bits around the edge and then spoon the beurre blanc ‘in and around’. Garnish with the chopped chives.