Smoked Eel Brandade

Smoked Eel Brandade

Brandade is a European dip that can be served hot or cold. It is traditionally made from salt cod however it works great with smoked eel. This is a great dip to share. Try it with a nice bottle of champagne.

Ingredients
1 Smoked eel – skin on cut into 15cm lengths
2 Chat potatos cooked in there jacket
1 cup of milk
1 cup of chicken stock
1 onion
¼ cup olive oil
4 bay leaves
Sprig of thyme

Combine milk, stock, bay leaves and half the onion roughly chopped in sauce pan. Add eel sections and poach on medium heat for 10 minutes.

Strain liquid and keep ¼ of cup for later. Remove the skin on the eel by gently peeling it away from the flesh. Carefully peel the meat away from the bones. Discard the skin and the bones.

Finely chop the other half of the onion and sauté on medium heat until cooked. Add the roughly chopped eel, thyme and the peeled and roughly chopped potatoes.

Use a potato masher and mash the mixture together. Take it of the heat. Add the oil and cooking liquid little by little making sure to beat well with a wooden spoon between additions.

Add a good amount of salt and pepper and the juice of ½ a lemon. Serve hot or cold with some crusty bread or as an accompaniment for blanched asparagus.