Smoked eel with belly of pork.

This recipe is by Adam Gray from the Rhodes 24, a top London restaurant.

All ingredients per person

30 g. of smoked eel
40 g. of pork belly (skin removed)
1 teaspoon hollandaise sauce
1 poached egg
1 spring onion sliced at an angle
lemon dressing
lettuce leaves (ruccola, baby-red chard, peashoots) to serve.

Method:

Place the smoked eel on a tray under the grill until it is heated through.
Sear the pork belly in a frying pan and then place in a hot oven for approx. 30 minutes until crisp.

Quickly pan fry sliced spring onions in a little foaming butter with no colour and then drain on kitchen paper.

Place a small pile of the mixed salad leaves, dress with the lemon dressing at the top of the plate.

Place the hot smoked eel on the plate, with the hot poached egg on top, topped with hollandaise sauce.

Put a small pile of the lightly sauteed spring onions in one corner of the plate and place the hot pork belly on top.