Step 1 Simmer the beetroot in salted water for 30-40 mins or until tender. Cool in the pan and then rub off the skin while still warm. Set aside in the fridge.

Step 2 Remove the smoked eel from the fridge 30 mins before using to allow to come to room temperature. Slice thinly, approx. 3mm thin slices.

Step 3 Peel, core and dice the apple into 1cm cubes. Toss in the lime juice.

Step 4 For the dressing mix all the ingredients together until combined.

Step 5 Whisk the cream being careful not to over whisk. You are looking for ribbons in the cream rather than peaks. Then gently fold in the tarragon and horseradish.

Step 6 If grilling place the foil wrapped fillets on a baking tray. Grill for 1 minute, or until the butter melts, soaking the spices into the warm fish. If bbq’ing then pop on the BBQ for 1 minute.

Step 7 Slice the beetroot thinly and interleave with the smoked eel on a plate. Sprinkle the diced apple around and finally place a spoonful (or quenelle) of the tarragon horseradish cream on the side.