Eel & Spring Onion Mash with Thyme and Garlic Beurre Noisette

Eel isn’t for everyone, but if you like eel, you will love this! Dan takes just a few things and makes them into something that will leave you feeling gentEEL.


Eel Ingredients:

• some eel

• 6 large potatoes

• 1 pack spring onions

• 1 bunch thyme

• 1 head garlic, with large cloves

• 2 T canola oil

• ¼ cup butter

• Salt


Eel Instructions:

• Place pot of salted water onto boil.

• Peel 4 large russet potatoes and slice into 1-inch pieces, and add to gently boiling water. Let cook until completely tender, approximately 8 minutes.

• Place frying pan onto medium-high heat.

• Cut Eel into 6 inch pieces. Score the Eel by slicing it lengthwise along the middle and along either side. Season with salt. Once pan is hot, add 2 tablespoons canola oil and add Eel.

• As Eel fries, add small handful of thyme and 4 whole cloves garlic to the pan. Cook 5 minutes on medium-high and then into a 450 degree oven for 5 minutes.

• To finish mash, drain water, add ¼ cup butter, 1 small bunch green onion sliced, and season with salt to taste. Mash.

• To finish fish, remove from oven, add thumb-sized butter and shake pan to coat the fish. Remove fish onto plate, discard thyme and garlic, and squeeze juice of 1 lemon into pan and shake to combine butter, lemon and brown bits on bottom of pan.


• Place mash on plate, top with fish and spoon the beurre noisette over fish.

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