Klasik Belut Lough Neagh dan Puree Bawang Daun
(Classic Lough Neagh Eel and Chive Mash)
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Juni 03, 2025
Laporkan Masalah
Bahan
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300 grams Fillet belut dari Danau Lough Neagh
(Smoked or freshly cooked eel fillets for best flavor)
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400 grams Kentang
(Waxy potatoes suitable for mashing)
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20 grams Chives
(Fresh, finely chopped)
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50 grams Mentega
(Unsalted, softened)
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100 ml Susu
(Whole milk preferred for mash creaminess)
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1 tbsp Jus lemon
(Jus yang baru diperas)
Lada hitam, to taste
Garam laut, to taste
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1 tbsp Minyak zaitun
(For light frying of eel)
(Smoked or freshly cooked eel fillets for best flavor)
(Waxy potatoes suitable for mashing)
(Fresh, finely chopped)
(Unsalted, softened)
(Whole milk preferred for mash creaminess)
(Jus yang baru diperas)
(For light frying of eel)
Nutrisi
- Porsi: 2
- Ukuran Porsi: 1 piring (300g)
- Calories: 480 kcal
- Carbohydrates: 45 g
- Protein: 32 g
- Fat: 20 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 340 mg
- Cholesterol: 70 mg
- Calcium: 60 mg
- Iron: 1.8 mg
Instruksi
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1 - Prepare Potatoes:
Peel and chop the potatoes into uniform chunks to ensure even boiling. Rinse well under cold water.
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2 - Boil Potatoes:
Place the chopped potatoes in a large pot of salted water. Boil for 15 minutes or until tender when pierced with a fork.
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3 - Mash Potatoes with Chives:
Drain the potatoes and return them to the pot. Add butter, warm milk, and freshly chopped chives. Mash until creamy and smooth. Season with sea salt and black pepper to taste.
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4 - Prepare the Eel:
If using smoked eel, fillet carefully removing skin and bones. For fresh eel, ensure it’s cooked and smoke or warm briefly in olive oil. Lightly season with salt and pepper and a squeeze of lemon juice if desired.
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5 - Plate and Serve:
Place a generous portion of chive mash on each plate. Lay the eel fillets attractively on top and drizzle lightly with olive oil if used. Garnish with extra chives or lemon zest.
Peel and chop the potatoes into uniform chunks to ensure even boiling. Rinse well under cold water.
Place the chopped potatoes in a large pot of salted water. Boil for 15 minutes or until tender when pierced with a fork.
Drain the potatoes and return them to the pot. Add butter, warm milk, and freshly chopped chives. Mash until creamy and smooth. Season with sea salt and black pepper to taste.
If using smoked eel, fillet carefully removing skin and bones. For fresh eel, ensure it’s cooked and smoke or warm briefly in olive oil. Lightly season with salt and pepper and a squeeze of lemon juice if desired.
Place a generous portion of chive mash on each plate. Lay the eel fillets attractively on top and drizzle lightly with olive oil if used. Garnish with extra chives or lemon zest.
Informasi Lebih Lanjut: Klasik Belut Lough Neagh dan Puree Bawang Daun
Lough Neagh Eel with Chive Mash: A Taste of Northern Ireland
The Lough Neagh Eel with Chive Mash is a classic dish rooted deeply in Northern Irish culinary traditions. Lough Neagh, the largest freshwater lake in the British Isles, has historically been a rich source of eel, which plays a key role in local diets. This recipe embodies the simple elegance with which humble regional ingredients—freshwater eel and potatoes—are transformed into a memorable dish.
History and Cultural Significance
Eels from Lough Neagh have been harvested for centuries, revered for their unique flavor and versatility. Traditionally smoked or partner to hearty meals, eel symbolizes resourcefulness in Irish cuisine. The potato, having a significant history throughout Ireland, complements the eel perfectly in texture and flavor, reinforced by fresh chives—a herb synonymous with Irish dishes.
Unique Aspects
What makes this dish stand apart is how it celebrates local freshness and minimalism. The smoky, slightly earthy flavor of the eel meshes beautifully with the buttery, aromatic creaminess of the chive-infused mash. The optional lemon juice and olive oil enhance the dish without overpowering the delicate flavors of the eel.
Tips & Notes
- When selecting eel, go for frozen smoked fillets if freshwater eel isn’t available; this preserves the smoky flavor.
- Use waxy potatoes like Maris Piper or Yukon Gold to ensure a smooth, lump-free mash with a creamy consistency.
- Fresh chives add a mild oniony note that's perfect here; substitute gently with spring onions if unavailable.
- For an added regional touch, consider serving with tansy or parsley butter.
Personal Thoughts
I find that this dish perfectly balances tradition with elegance, making it suitable for both a comforting family meal and a refined dinner. Its emphasis on simple, high-quality ingredients is a testament to Northern Ireland's rich culinary heritage. Trying this recipe offers a little journey through the textures and flavors that have nurtured many generations along the shores of Lough Neagh.
Enjoy preparing and savoring this evocative Irish classic!
