As Bellamy's celebrate their 20th anniversary, head chef Stéphane Pacoud shares a recipe for one of their classic starters from the last two decades.
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INGREDIENTS
To fill 4 ramekins of 7cm in diameter
- 120g Devon smoked eel
- 60g mayonnaise
- 2 x ¾ gelatine leaves
- 140g whipped cream
- 60ml cold seafood consommé (or fish stock)
- Melba toast, to serve
METHOD
Mince the smoked eel and the mayonnaise in a blender until very fine.
Add the whipped cream to the mix in a bowl.
Add one ¾ gelatine leaf, softened and melted to the instructions on the packet, and mix together.
Fill the ramekins ¾ full with the smoked eel mix and leave to settle in the fridge
for one hour.
Add the second ¾ gelatine leaf, softened and melted to the instructions on the packet, to the cold consommé. Just before it sets, top
up each ramekin with a layer of the consommé and gelatin mix to a depth of 5mm.
Leave in the fridge to set for another hour.
Serve with Melba toast.
Book tickets for Bellamy's at 20: The Making of a Mayfair Institution on Monday 24th February here.
