Paul Ainsworth's Pressed pig head fritter, onion, cox's orange pippin & smoked eel

Paul Ainsworth

Paul Ainsworth

8th February 2018
Paul Ainsworth

Paul Ainsworth's Pressed pig head fritter, onion, cox's orange pippin & smoked eel

This pressed pig head fritter, onion, cox's orange pippin & smoked eel recipe is served with a Matelote sauce. Chef Paul Ainsworth will be cooking this at The Staff Canteen Live at Hotelympia 2018.


  • 2 heads brined 24 hours
  • sous vide, steamed 4 ½ hours 100 degrees
  • 100g Dijon mustard
  • 46g flat leaf parsley
  • 75g shallot brunoise
  • 100g gherkin brunoise
  • 100g caper brunoise
  • 100ml sherry vinegar
  • 3 pucks of red wine sauce reduced
  • Matelote sauce
  • 8 large banana shallots
  • half bunch thyme
  • 1 head garlic crushed
  • 6 white peppercorns
  • ½ bay leaf cracked
  • pinch rock salt
  • ½ bottle port
  • 1 bottle red wine
  • 2 litre premium reduced beef stock
  • skin, bones and trim from smoked eel
  • reduce
  • NB- Watercress oil, bramley apple puree


Balsamic/Red wine red onion
• Reduction of 500ml red wine, 500ml balsamic, 100g muscovado sugar down to 200ml
• Small to medium red onions peeled and cut across the ring.
• Salted 2 hours with fine salt
• Brushed with aged beef fat, into individual vac bags with 1 tspn reduction, 1 sprig thyme and rosemary, sliver of bay leaf
• Steamed 1 hour 45 at 100 degrees
• Torch cut face, brush with soy/honey, chopped chives

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