1 tablespoon olive oil
2 slices thick-cut bacon
8-10 cm lengths of smoked eel fillets, deboned
1 handful thyme
50 ml dry cider
3 tablespoons double cream
watercress, for serving
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
Heat the oil in a frying pan and add the bacon. Fry for 4-6 minutes, or until the bacon is just crisp. Remove from the pan and set aside once cooked.
Peel the skin off the eel and reserve. Cut the flesh into four strips, lengthways, and then cut each length in half.
Add the apple quarters to the bacon pan and cook for 3-4 minutes on each side, or until the flesh turns lightly golden. Remove from the pan and set aside.
Pour cider into the pan to deglaze, scraping at the bottom of the pan with a wooden spoon. Add the eel skin to the pan. Cook for a further 4-5 minutes, or until the cider has reduced slightly. Add the thyme to the pan.
Pour the cream into the cider, then stir in the mustards. Cook for a further 1-2 minutes, then remove from the heat.
To serve, put a small handful of watercress on two serving plates and spoon the apples, eel and bacon alongside. Drizzle the cider and mustard sauce over the top and serve immediately.
bacon recipe courtesy of: Matt Tebbutt, Market Kitchen, Good Food Channel, UKTV