Eel, Carrot & Horseradish

This has been on the Le Gavroche menu a long time apparently. I think it is presented in fancy fashion in the restaurant, but I think it probably looks and taste better if presented in a slightly more rustic style. Go generous on the horseradish cream and coriander oil. I've done two things differently from the original recipe, i.e. I've made a horseradish cream using sour cream and creme fraiche rather than whipped single cream; and I've used a regular dijon vinaigrette as opposed to Roux's oil-vinegar-sugar dressing.

1.2 kg smoked eel

2-3 carrots

maldon sea salt

pepper

coriander leaves

groundnut or rapeseed oil

Horseradish Cream

3 tblsp sour cream

2 tblsp creme fraiche

5 tblsp freshly-grated horseradish

chopped chives

1 spring onion, thinly sliced

maldon sea salt

ground pepper

1. grate carrots finely, make sure there are long strands rather than short pellets; season with light dijon vinaigrette; let set for up to 12 hours
2. to make horseradish cream whip cream until stiff, stir in horseradish, spring onion and chill until needed
3. cut eel into diamond shapes
4. drain carrots, reserve liquid
5. blend oil and coriander together
6. put a few tblsp of carrots on a plate
7. arrange eel on top, spoon some cream on the side
8. drizzle lots of coriander oil and carrot liquid around the mound of carrot and eel