- Unagi eel mousse:
- 300g cream
- 100g milk
- 600g skinned Smoked eel fillets
- 160g Kuzu
- 300g Unagi sauce
- 20g Vinegar
- 20g Salt
- 10 whole baby sand eels
- Pastry:
- 920g P45 flour
- 14g Osmo dried yeast
- 15g salt
- 95g sugar
- 377g cold water
- 500g soft butter
Pain au unagi
Luke Cockerill
15th September 2017
Pain au unagi
This Pain au unagi recipe is from the menu at our Manchester restaurant, The Rabbit in the Moon.
Ingredients
Method
Unagi eel mousse:
Heat cream, milk, unagi sauce to 40 degrees then blend with kuzu for 3 minutes on low speed.
Add the smoked eel fillets, vinegar and salt and blend on high until smooth , pass through a chinois
Return to the pan and bring to a simmer stirring constantly, decant while hot into a piping bag
Line the sand eel up on baking parchment and pipe the mouse over the sand eel so the head and tail are still seen , fridge
Pastry:
Roll the butter into squares between parchment to the thickness of 7mm and refrigerate
Weigh all other ingredients into a dough mixer and knead for 5 minutes on medium speed until fully incorporated
Leave dough in the fridge over night
Roll dough to a thickness of 7mm and place butter in the centre of the dough, folding the dough over the butter until covered
Roll to 7mm again but this time do a book fold with the dough. Repeat this step again then refrigerate for 30 min
Roll dough to a 3mm, cut into 4cm by 10 cm rectangles
Place two frozen sand eels and mousse on the top and bottom of the rectangle then roll into a pain au chocolat shape
Prove the pain au unagi until doubled in size in a warm place on a baking tray
Unagi glaze:
Mix 50/50 egg yolk and unagi sauce until smooth
Assemble:
Preheat the oven to 180 degrees
Brush the glaze over the pain au unagi and bake for 25 min
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
