Photo: Sam Loyd
Smoked eel, crisp pork belly, baby beetroot and wild horseradish
15 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
389
Calories
28g
Protein
28g
Fat
8g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Eel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2kg/4½lb good quality pork belly
- coarse sea salt
- small bunch fresh thyme
- 2 bay leaves
- 1 garlic
- 500ml/17fl oz goose fatgoose fat
- 12 baby beetroots
- 3-4 bay leaves
- 5 tbsp freshly grated horseradish
- 4 tbsp crème fraîche
- lemon juice
- salt and freshly ground black pepper
- 2 tsp vegetable oil
- 4 smoked eel
- young beetroot
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes