EEL LUKEWARM SMOKED

LUKEWARM SMOKED EEL • NORBERT NIEDERKOFLER

»LINCHPIN.CLUB FEAT. NORBERT NIEDERKOFLER« Norbert Niederkofler is definitely one of the big ones among many of his great colleagues. The following recipe is just one sample of his cooking skills and we are very proud to be able to present it at the LINCHPIN.CLUB…

THE RECIPE

[BY NORBERT NIEDERKOFLER]

[4 PORTIONS]

EEL & STOCK

800g

400g

200g

100g

100g

50g

20g

eel

eel carcasses

vegetable broth

cauliflower

shallots

mushrooms

wood flour [wood shavings]

CAULIFLOWER SPUME & CHIPS

600g

500g

cauliflower

cream

BLACK WALNUTS

100g

200g

green walnuts

sugar

SMOKED EEL

1

Fillet the eel, remove the skin and bones.

2

Smoke the eel »cold« in a smoking oven [smoker] for 2 hours.

3

If it’s done, cut in peaces 2cm wide & thick.

4

Place the eel peaces on a plate, cover with a saran wrap and braise for 15 minutes under a heating lamp.

EEL STOCK

1

Roast strong in a sauté pan: 200g eel, shallots, mushrooms and cauliflower.

2

Next, add all to a pot with cold vegetable broth.

3

Heat the broth slowly to reach the boiling point, then simmer for 20 minutes.

4

Strain the broth using a fine »Etamin« cloth and season to taste.

CAULIFLOWER »ESPUMA« [SPUME]

1

Boil 500g cleaned cauliflower in a pot with cream.

2

Next, pour into the »Thermomix« and mix at 90°C for 10 minutes.

3

Season to taste and pour into a siphon bottle [2 cartridgesN2O]. Keep warm at 50°C.

CAULIFLOWER CHIPS

1

Cut 100g cauliflower as thinly as possible using a cutting machine. Put the fine slices in iced water for 2 hours.

BLACK WALNUTS

1

Prick the skins of the green walnuts several times with a pin or fork and place in cold water for 3 weeks. Change the water every day.

2

Boil the sugar in 200g of water, add the walnuts and boil for 5 minutes more. During this, skim off constantly.

3

Then fill into preserving jars.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY CHRISTIAN RAINER]

2013

VERNATSCH NOKERISCH | SÜDTIROLER DOC
AZIENDA AGRICOLA BARON WIDMAN
KURTATSCH | BASSA ATESINA | SOUTH TYROL | ITALY

GRAPE VARIETY

Vernatsch

LOCATION

Vineryard »Nokerisch«; 365m a.s.l.

VINIFICATION

Mash fermentation in stainless steel tank followed by acid removal and storage in wooden barrel [oak].

//quote: Baron Widmann website

MORE RECIPES

[LINCHPIN.CLUB FEAT. NORBERT NIEDERKOFLER]

PHOTO CREDIT: DANIEL TÖCHTERLE

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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