Poached Lough Neagh Eel with crab and potato salad

This recipe was demonstrated at the Comber Earlies Potato Festival on Saturday 17th June by Danny Millar, head chef at Balloo House

Difficulty easy
Preparation Time 10
Cooking Time 10
Servings 4
Lough Neagh Eel
  • 4 x 100g Lough Neagh Eel
  • 200mls fish stock
  • 50mls white wine
  • 2 parsley stocks
  • 2 tarragon stalks
Crab and Potato salad
  • 150g white Strangford crab meat
  • 6 Comber potatoes
  • 1 small bunch chives
  • 1 small bunch flat leaf parsley
  • 4tbsp good mayonnaise

Main Instructions
  1. Bring fish stock, parsley, and white wine to the boil
  2. Gently poach eel for 4 minutes
  3. Keep warm.
Crab and Potato salad Instructions
  1. Cook potatoes, skin on
  2. Drain and remove skins
  3. Keep warm
  4. Finely chop parsley and chives
  5. Add mayonnaise with herbs and crabmeat
  6. Crush potatoes with a fork
  7. Combine ingredients
  8. Check seasoning and serve
Allergy Advice
This recipe may include:
  • Crustaceans
  • Fish
  • Milk
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