Cornflake Eel Nuggets

Name: Cornflake Eel Nuggets
Yield: Serves 4
Ingredients: 8 ounces (225 g) smoked eel, cleaned and skinned (or you can use smoked sturgeon or hot-smoked salmon); 8 ounces (225 g) potatoes, peeled, boiled until tender, drained, and mashed with a fork; 2 egg yolks, lightly beaten; 2 tablespoons chopped fresh chives; 1 tablespoon prepared mustard; 1 tablespoon finely diced shallot; Salt and pepper; 1 cup (130 g) all-purpose flour seasoned with 1 teaspoon each salt and pepper; 2 eggs; 1 cup (250 ml) milk; 2 cups (170 g) crushed cornflakes; Canola oil for deep-frying; BBQ Sauce (page 176); Honey Mustard (recipe follows); Classic Tartar Sauce (recipe follows); Piri Piri Honey (recipe follows); Babylon Plum Jam (page 160); Lemon wedges

January 24, 2012

All of the eels of the world begin and return to the Sargasso Sea: can you imagine a more disgusting place to swim? It sounds like the scariest place on earth. In the course of their journey, some of those eels swim down the Saint Lawrence River, near the shores of Kamouraska, Quebec. And some of those eels get caught in weir traps by guys like Bernard Lauzier. Bernard smokes and brines eels and sturgeon, both of which we use at all three restaurants for many dishes, including this one right here. Eel is so meaty and delicious; Fred refers to it as the “undersea tenderloin.”

Recipe notes

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