BBQ Long Fin Eel, Treacle, Whisky and Bacon

Recipe courtesy of Nicholas Hill

INGREDIENTS

1 large long fin eel - as fresh as possible

100g finely chopped middle bacon
1 bunch chives chopped
1 small stick fresh horseradish
200ml black treacle
30ml peated whisky

Horseradish cream to serve

METHOD

Cut the Eel into sections no bigger than 15cm.
In a small pot with boiling water and a splash of vinegar very briefly blanch the eel
to coagulate the film on the exterior of the skin and refresh in iced water.
Scrape the film off the eel and dry on a towel.
Next remove the fillets and skin the flesh.
Cut long strips form the fillets and crosshatch or score the flesh to break up any tiny bones that may be found along the spine.
Thread 2 strips of eel meat per skewer and store in the fridge.

Next fry the bacon in a non stick pan on a medium heat to render all the fat out and
Achieve some fine crispy bacon bits.
Strain and reserve the fat.

Boil the treacle and whisky together with a pinch of salt and allow to Infuse.

To serve:
Brush the rendered bacon fat all over the eel skewers and season lightly.
On a searing hot BBQ plate grill the eel on one side to achieve a golden brown crust, then flip and grill all sides until golden.
Once colour is achieved glaze heavily with the treacle and very quickly flash the skewers back on the grill to caramelise the glaze.

Serve the skewers directly on a plate, pouring some extra glaze over the eel, coat with crispy bacon, chives and freshly grated horseradish.
Serve the horseradish cream on the side