Conger Eel With Sweetcorn Dressing

1 corn on the cob
300 ml/1/2 it fish stock
4 round cutlets of conger eel, skinned
salt
freshly ground black pepper
1 tablespoon snipped chives
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
mixed salad leaves (e.g. iceberg, curly endive
and radicchio)
Garnish:
4 rashers lean bacon, derinded, cooked and
finely chopped
1 tablespoon snipped chives

Remove the kernels from the sweetcorn and place both parts in a saucepan with the stock. Bring to the boil. Place the eel cutlets in a steamer, season with salt and pepper and sprinkle with the chives. Steam over the stock for 15 to 20 minutes. Remove, cover with damp greaseproof paper and allow to cool.

Remove the sweetcorn cob from the stock and discard. Stir in the vinegar. Taste and adjust the seasoning if necessary. Put& in a blender or food processor and sieve into a clean pan. Boil to reduce until syrupy. Allow the sauce to cool.

To serve, mix the oil and lemon together and season to taste. Toss the lettuce leaves lightly in the dressing. Arrange on 4 plates. Add the eel cutlets and spoon the sweetcorn sauce over the top. Sprinkle with chopped bacon and chives.

SERVES 4