Recipes

Fresh Eel with Soda Farl, Buttered Radish, Roast Onion and Pickled Onion

This is a recipe by Paula McIntyre of BBC Radio Ulster showcasing local food on the Taste of Ulster TV at The Balmoral Show 2015

Difficulty hard
Preparation Time 30 minutes
Cooking Time 1 hour
Servings
Main Ingredients
  • 1 Fresh silver eel
  • 300g soda bread flour
  • 250ml buttermilk
  • Pinch salt
  • 250g radishes, trimmed,
  • 1 shallot, finely chopped,
  • 50g butter
  • 100ml dry cider
  • 2 red onions, peeled halved through the root and finely slice
  • 4 medium onions, peeled and halved
  • 2 tablespoons rapeseed oil,
  • Few sprigs fresh thyme,
  • Salt and fresh pepper,
  • 1 dessertspoon Dijon mustard

Main Instructions
  1. 1 Fresh silver eel, gutted and cut into 4cm lengths through the bone
  2. Fry gently in a non stick pan for nearly an hour until cooked through.
  3. Soda Farls
  4. 300g soda bread flour, 250ml buttermilk, Pinch salt
  5. Place the flour in a bowl and mix in the salt.
  6. Make a well in the middle and add the buttermilk.
  7. Mix to a dough and then place on a floured surface and form into a ball.
  8. Flatten to about 2cm thick and cut into 4.
  9. Place on a griddle over medium hot heat and cook for about 10 minutes
  10. turning occasionally or until they sound hollow when tapped.
  11. Rest on a cooling rack for 5 minutes before splitting open and slathering with butter.
  12. Buttered Radishes
  13. 250g radishes, trimmed, 1 shallot, finely chopped, 50g butter 100ml dry cider
  14. Place the radishes in a baking dish and add the shallot, cider and dot in the butter.
  15. Cover with parchment and bake at 180 C for 20 minutes.
  16. Boil the liquid to reduce to a sauce and toss into the radishes.
  17. Pickled Red onions
  18. 2 red onions, peeled halved through the root and finely sliced
  19. 100ml cider vinegar, 50g castor sugar, ½ teaspoon salt
  20. Boil the sugar and vinegar together until the sugar has dissolved. Add the salt and mix into the onions.
  21. Leave for 20 minutes before using.
  22. Roast Onion
  23. 4 medium onions, peeled and halved
  24. 2 tablespoons rapeseed oil, Few sprigs fresh thyme, Salt and fresh pepper, 1 dessertspoon Dijon mustard
  25. Take a sheet of tin foil and brush with oil.
  26. Place the onions on top, drizzle over the remaining oil, add the thyme and season with salt and pepper.
  27. Wrap into a parcel and bake in a 200 C oven until the onions are soft and golden – about an hour.
  28. Remove the thyme and add the mustard.
  29. Blend to a smooth puree, and check seasoning.
  30. Serve the eels on a platter with the accompaniments on the side and hot buttered soda
Allergy Advice
This recipe may include:
  • Fish
  • Mollusc
Back To All Recipes