Smoked eel and watercress
SERVES 4 | PREP 25 MINS PLUS OVERNIGHT STRAINING COOK 25 MINS | MORE EFFORT
300g natural yogurt40g celeriac, peeled and cut into 1cm cubes150g smoked eel, cut into 1cm pieces edible flowers, to garnishWATERCRESS VELOUTÉ1 small potato, peeled and sliced1 small onion, sliced4 garlic cloves, crushed25ml vegetable oil150g watercressPICKLED CELERY50ml white wine vinegar50g sugar3 celery sticks, peeled and cut into matchsticks
1 Put the yogurt in a strainer lined with muslin over a bowl and leave overnight in the fridge to remove excess moisture.
Cook the potato, onion and garlic in the oil in a large pan over a medium heat for 5 mins until softened. Pour in 500ml of water, bring to the boil,
