Beet­root and eel gratin

Serves 4

The Daily Telegraph - Telegraph Magazine - - THE CUT / FOOD -

A great ac­com­pa­ni­ment to a smoky, horse­rad­ish-lov­ing item such as beef. — 1 pur­ple beet­root, peeled — 1 golden beet­root, peeled — 30g salted but­ter, soft­ened — 80g crème fraîche — 40g Parme­san, grated — 40g Gruyère, grated — 1 tsp sea salt — ½ tsp freshly ground white

pep­per — 80g smoked eel, skinned, fat trimmed, any bones re­moved and cut into 1cm cubes Pre­heat the oven to 190C/gas mark 5.

Roll the beet­roots in the but­ter, then wrap in foil and bake for an hour and a half, or un­til cooked. Leave to cool in the foil.

Re­duce the oven tem­per­a­ture to 150C/gas mark 2.

Un­wrap the beet­roots and cut into 1cm-thick slices. Place in a bowl and mix with the crème fraîche, half the Parme­san and Gruyère, and the salt and pep­per.

Ar­range half the beet­root mix­ture in a 6 x 8cm bak­ing dish, add the eel, then cover with the re­main­ing beet­root. Sprin­kle with the re­main­ing cheese. Bake for 15 min­utes, then brown un­der a hot grill.

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