Ingredients:

Boiled Eel

• 1 Eel
• 1 onion, sliced
• 250g shoulder bacon
• 1 kumara
• 2 potatoes
• 1 carrot
• Tsp salt

Poached Eel with Curry Sauce

• 1 Eel
• 2 litres water
• Tsp Salt
• 1 onion, sliced
• 1 carrot, sliced
• 1 celery stick, sliced
• 6 whole peppercorns
• 2 sprigs parsley
• 4 slices Ciabatta
• Curry Sauce:
• 10grm butter
• Ω onion
• 1 tsp mild curry powder
• 2 tablespoons flour
• 100mls cream

1
For the boiled eel, chop eel into 5cm length steaks. In a pot bring 2 litres of water to the boil seasoned with salt
 Add the eel steaks, sliced onion and the bacon to the pot, bring back to the boil and turn down to simmer.

2
Wash and scrub the carrot, potato and kumara.
Chop into small even chunks
Add to the eel and cook for 15 minutes or till vegetables are just soft
Serve hot with plenty of juice!!

3
For the poached eel, bring water with a teaspoon of salt to the boil in a pan.
Add onion, carrot, celery, peppercorns and parsley.
Chop eel into 5cm length steaks and place into the poaching liquid and cook 5 minutes on each side
Remove eel from pan and carefully peel away the skin. Keep warm.

4
For the curry sauce:
Melt butter in a small pan; add the onion and sautÈ gently till soft.
Stir in the curry and the flour, cook out these ingredients for 30 secs on a medium to low heat. 
Slowly pour in the poaching liquid stirring continuously, add cream and keep stirring till sauce coats the back of the spoon. Season with salt and pepper to taste
Toast both sides of the Ciabatta, arrange on plate, top with the poached eel and finish by spooning sauce over the eel. Serve hot.