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Recipe: Michael Wignall’s Eel Mousse

By April 8, 2018 No Comments
Michael Wignall Eel Mousse

Michael is famous for incredibly complex and technically accomplished dishes — he has 2 Michelin stars and 5 AA Rosettes for a reason.

His eel mousse with accompaniments looks and tastes divine – but it’s definitely not for the faint-hearted chef! We’re very excited about seeing him demo it in our Chef’s Theatre – here’s a taster of what you’re in for…

Ingredients for the mousse

300g eel trim

80g unsalted butter

12g double cream

½ lemon juice

Paprika

2 drops of tabasco

  1. Put the eel and cream into a robot coupe food processor and blend until combined.
  2. Slowly add the soft butter
  3. Add lemon juice and season with paprika and tobacco
  4. Pass through drum sieve until smooth and set over ice

 

Ingredients for the apple gel

Juice of 8 granny smith apples

1.2g agar per 100g of juice

  1. Bring juice to the boil, add the agar.
  2. Sit into a tub and chill
  3. Once set, place into a blender and blend until smooth

 

Ingredients for the alsace reduction

1 Shallot

100g alsace bacon (diced)

1 clove of garlic

4 springs of thyme

300 ml of sweet cider

100ml chardonnay vinegar

 

  1. Add all the ingredients to a sauce pan, slowly reduce until a syrup
  2. Pass through a sieve

 

Ingredients for the horseradish emulsion

3 egg yolks

60g horseradish cream

15g hot water

11g chardonnay vinegar

300g sunflower oil

  1. Place the yolks, horseradish cream, water and vinegar into a thermomix on speed 4 and slowly add the sunflower oil (mayonnaise method).
  2. Season to taste and adjust the consistency with a small amount of boiling water if necessary.

 

Ingredients for the aero

485g white chocolate

20g sesame oil

  1. Melt the chocolate over a bain marie
  2. Fold the sesame into melted chocolate
  3. Place into espuma gun and foam into container over ice in vac pac
  4. Seal until air is incorporated and set

 

Compressed apple

  1. Slice the apple on Japanese Mandolin to the size of 10cm x 6cm.
  2. Compress in apple juice.

 

Ingredients for the smoked eel consomme

3 smoked eel bones

3 litres chicken stock

4 egg whites

1 carrot

1 celery

1 white leek

1 onion

1 clove of garlic

3 sprigs of thyme

White peppercorns

2 chicken breasts

Method

  1. Finely dice the vegetables
  2. Bring the bones and stock to a light simmer and continually skim
  3. Add the veg and egg and chicken to clarify
  4. Cook out for 3 hours on a gentle heat
  5. Pass through muslin
  6. Set 200g of the clarified stock, with 3g of bronze leaf gelatin (bloom gelatin in cold water before hand and squeeze out any excess water.)
  7. Add to the consommé, pass into suitable container and allow to set.

 

Finish

  1. Roll the eel mousse into the compressed apple
  2. Brush with alsace reduction
  3. Blow torch portioned eel and brush with oil
  4. Top each aero piece with caviar
  5. Finish with mustard frills

 

Watch this culinary maestro at work in the Chefs’ Theatre presented by Proper Job at 1.15pm on Sunday.