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Poached Eel and Coriander Dumplings
Poached eel
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- cooking oil for frying
- salt and pepper
- 1 carrot, peeled and diced
- 2 potatoes, peeled and diced
- 2 tablespoons curry powder
- 500 mls fish stock
- 1 small eel, cleaned and sliced lengthways
- chopped parsley for garnish if desired.
Coriander Dumplings
- 1 cup of flour
- 1 tablespoon baking power
- 1 egg
- salt and pepper
- 1 bunch coriander, finely chopped
- 100mls water
Method.
- For the eel, sweat down onion and garlic in a little oil in a saucepan
- Over a medium heat. Season with salt and pepper and add diced carrot and potatoes. Sprinkle over curry powder and cook for 2 minutes. Add fish stock and eel and poach on a low simmer for 5 mins.
- For the dumplings, combine flour and baking powder in a bowl. Add two eggs and stir through. Season well with salt and pepper and add chopped coriander. Gradually add water and combine well to form dough. Roll approximately a dozen little balls. Place in stock and cook for 10mins.
- Ladle into bowls and serve garnished with parsley.