The brilliant Jeremy Lee, chef of the Londonian Quo Vadis, leads the Dinner Date Bri-tannica: British cuisine disembarks in the Langhe, dedicated to the best British specialties and hosted by Castello di Verduno on 21 September. Not hungry yet? Her you are a tiny anticipation!
Ingredients for one sandwich
Quarter of a small red onion, peeled and thinly sliced
Two table spoons of good white wine vinegar
A good pinch of sugar
A slice of sour dough
Dijon mustard, butter
30/40g fillet of smoked eel
A heaped teaspoon of horseradish cream, of a fiery temperament
First things first
Dissolve the sugar in the vinegar. Steep the sliced onion in the pickle and let stand for an hour or so before hand. Warm a grilling pan over a gentle heat. When all is ready, lay the sour dough on the grill and brown nicely. Cut the eel fillet into three large pieces. Butter the toasted side of the sour dough. Cut this in half and spread with Dijon mustards. Lay on the eel and then the horseradish cream. Lay on the other piece of toast and return to the grill. Let brown then flip and cook similarly on the other side. Put on a plate and heap the drained pickle alongside. Serve swiftly.