Paul Ainsworth Instagram – Land & River ✨
We create a buttery caraway-infused short crust case, that we fill with our interpretation of a classic brandade. Incredible hot smoked eel from Devon which we fillet before combining with with raw green apple, chives and smoke cod’s roe, whipping the mixture into an emulsion. We retain the eel’s skin and bones for a powerful matelot reduction which we later use to glaze the beetroot.
The beetroot is first sliced into a fine ribbon, before we pickle and braise it in its own juices until just tender. We let this rest overnight before serving warmed against the chilled brandade, and topped with a helping of N25 Kaluga reserve, a caviar that holds its own against the bold, smoky, sweet flavours beneath. | Posted on 11/Nov/2023 00:53:46
