Prep: 5 minutes
Total: 15 minutes
2 tablespoons of good white wine vinegar
a good pinch of sugar
1/4 small red onion, peeled and thinly sliced
a slice of sourdough
30-40 grams fillet of smoked eel, taken from an intact fish is best
a heaped teaspoon of horseradish cream, of a fiery temperament
1. 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.
2. Warm a grilling pan over a gentle heat. When all is ready, lay the sourdough on the grill and brown nicely. Cut the eel fillet into three largish pieces. Butter the toasted side of the sourdough. 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.