Crispy Smoked Eel With Beetroot Crème Fraiche

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
279
FAT
20%
CHOL
45%
SOD
38%
Uploaded by: Great British Chefs

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Ingredients for 8 servings

3 eggs

200 ml of semi skimmed milk

200 g of plain flour

200 g of brioche crumbs

sea salt

black pepper

8 30g Lincolnshire smoked eels

oil, for deep frying

300 g of beetroot, cooked

75 g of crème fraîche

75 g of natural yoghurt

salt

pepper

1/2 tsp of Cabernet Sauvignon wine vinegar

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