King cabbage, smoked eel, fried egg

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Serves 4–6

Ingredients

For the BBQ cabbage

  • 1 January King or Hispi cabbage
  • 2 nori sheets
  • dash oil
  • vegetable oil for deep-frying
  • salt

For the smoked eel cream

  • dash vegetable oil
  • 50g/1¾oz skin and bones from a smoked eel (ask your fishmonger)
  • 100ml/3½fl oz UHT double cream
  • 2 tsp white soy sauce

To serve

  • 80g–120g/3oz–4½oz smoked eel, finely chopped
  • dash oil
  • 1 tsp fermented dulse (optional)
  • 4–6 free-range eggs
  • squeeze lemon juice
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