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Smoked Eel with Parsley and Horseradish Cream
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Smoked eel, very rich and dense, needs a sharp, bright, mustardy little sauce such as this Dutch combination of parsley, cream and horseradish. If you can't find smoked eel, smoked trout, which is similar in taste and texture, is a good substitute. This sauce is also delicious with any cold, poached fish: salmon, monkfish, lobster, crab. If you have sorrel growing in your garden, use it in place of the watercress for a particularly refreshing flavour.
Smoked fish is a joy with barrel-fermented, dry whites.
This recipe was first published in August 2005.