Smoked Eel With Leek, Potato And Watercress Velouté Recipe

Cooking Directions

• STEP 1.Prepare the leek, potato, and watercress velout�� by saut��ing leeks and potatoes in butter.
• STEP 2.Add vegetable stock and simmer until the vegetables are tender.
• STEP 3.Blend the mixture until smooth, then add watercress and blend again.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Smoke the eel fillets using a smoker or stovetop smoker.
• STEP 6.Serve the smoked eel with the leek, potato, and watercress velout��.

Cooking Tips

• Use fresh and high-quality eel fillets for the best flavor.
• If you don't have a smoker, you can use a stovetop smoker or a smoking gun.
• Garnish with fresh watercress leaves for added freshness.

Storage and Serving

• Smoked Eel with Leek, Potato, and Watercress Velout�� is best served immediately after cooking.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a pan or in the oven, being careful not to overcook the eel.