Ingredients
| 10 oz. | smoked trout | | 10 oz. | smoked eel | | 8 oz. | streaky bacon | | 3 oz. | horseradish sauce | | 3-1/2 | fl. oz. fish stock | | 3-1/2 | fl. oz. chicken stock | | 3-1/2 | fl. oz. double cream | | 10 oz. | frisse lettuce | | 4 oz. | fresh chopped parsley | | Fresh chives | | Seasoning | | Olive oil |
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Instructions
Place the stock in a pan and reduce it down to a thick sauce and then add the horseradish in a bowl. In a blender, purée the sauce into the horseradish. Season and leave to one side.
Grill the streaky bacon to get it nice and crisp on both sides and allow to cool slightly. Cut the smoked eel and trout into large batons. Half whip the double cream and fold into the dressing, season and leave to one side.
Season and dress the frisse in a little of the horseradish dressing and chopped parsley. Place in the centre of the plate, top with the pieces of trout, eel and crispy bacon. Drizzle with the dressing and a little olive oil, sprinkle with chopped chives and serve.
Author's Comments
Per serving: 230 calories (kcal), 20 grams total fat (83% calories from fat), 3 grams protein, 5 grams carbohydrate, 43 mg. cholesterol, 1256 mg. sodium. Food exchanges: 0 grain (starch), 0 lean meat, 0 vegetable, 0 fruit, 3-1/2 fat, 1/2 other carbohydrates.
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