This is a delicious appetizer! And it looks great too, what more could you want? It's a nice start to your dinner. Make a small version as an appetizer or a slightly larger version as an appetizer. The dish is nice and fresh but also nicely balanced by the sweet celeriac and fatty fish.

You are a bit sweet so: get started!

Bij gerookte paling kun je een heerlijke Riesling proberen. De gerookte paling gaat namelijk het beste samen met een rijke wijn die niet te droog van smaak is.

De Riesling Trocken van Julian Faust uit het befaamde Rheingau – een zogenaamde “Gutswein” – is strak, droog en fris en past hier perfect bij.

Gerookte paling met knolselderij en limoen — Pin
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Smoked eel with celeriac and lime

4 from 19 votes

Course: Appetizer, AppetizerDifficulty: Average

Portions

persons

Waiting time

hours

Preparation time

minutes

Tools:
– Blender/food processor
– Piping bag

Ingredients

1 1 celeriac
butter
For the schft sauce
25 gr 25 chives
60 gr 60 sunflower oil
60 gr 60 cream
50 gr 50 buttermilk
And further
100 gr 100 smoked eel
2 el 2 mayonnaise
lime gel
Cucumber spice (optional)

Preparation

Roasted celeriac
Preheat the oven to 160°C.
Clean the celeriac but leave the skin on.
Place it on a piece of aluminum foil, sprinkle with some freshly ground pepper and salt and put a knob of butter on top. Wrap the celeriac well, feel free to use 3 layers of aluminum foil.
Bake the celeriac in the oven for 3 hours and then let it cool.
Cut a slice of 1.5-2cm thick and – just before serving – cut rectangles of it in the same size as the eel that will be placed on it.
Shift sauce
Roughly chop the chives and heat together with the sunflower oil to about 50°C. Spin this completely smooth in the blender (feel free to let it run for 5 minutes).
Place a paper towel in a sieve over a bowl and pour in the oil. Drain gently and then place the oil covered in the refrigerator.
Mix the cream with the buttermilk and season with salt and pepper. Let it come to room temperature.
Before serving, add (part of) the chive oil and stir briefly.
lime gel
Mix the lime juice with the ginger syrup, water, sugar and agar agar.
Bring this to a boil and let it cook for 2 minutes.
Pour this on a tray or in an oven dish and let it set in the fridge for half an hour.
Smooth the jelly in a blender and then put the gel in a piping bag. Set aside until use.
Further
Cut nice straight pieces from the smoked eel. These will be placed on the celeriac. Let it come to room temperature.
Smooth the leftovers in a blender or food processor and mix with the mayonnaise (the amount of mayonnaise is to taste). Push this mixture (if necessary) through a sieve and then into a piping bag.
layout
You serve this dish at room temperature; the celeriac still has some heat in it.
Place the celeriac in the middle of the plate and place the eel on it.
Put a few dots of eel cream on this and then three dots of lime gel. You can safely put it over the eel cream.
Then put a flower on it.
Stir the sauce if necessary and serve it at the table.
Enjoy your meal!