Prawn Roulade with Smoked Eel and Avocado

Crêpes
1 cup flour
2 eggs
1 tablespoon extra-virgin olive oil
300ml milk
1 tablespoon unsalted butter, melted
6 teaspoons olive oil

Assembly
12 teaspoons Mayonnaise (see below to make your own)
6 teaspoons wasabi caviar (tobiko)
18 prawns, cooked and shelled
salt
cracked black pepper
6 fillets smoked eel
1 avocado, peeled and sliced
1 small bunch of watercress (optional)

Crêpes
Combine the flour, eggs, olive oil, milk and melted butter. Mix well and allow to rest in the refrigerator for 2 hours. Heat a teaspoon of olive oil in a crêpe pan or non-stick fry pan until hot. Pour in enough mixture to cover the base of the pan. Allow to cook until the crêpe is firm enough to turn with a palette knife — the underside should be a light golden colour. Cook for a further 20 seconds. Remove from the pan and check that the crêpe is cooked though. Repeat until 6 crêpes have been produced. Set aside and prepare filling ingredients. The remaining crêpe mix will keep for 2 days in an airtight container in the refrigerator.

Assembly
Lay the crêpes out on a clean bench. With a palette knife, smear 2 teaspoons of mayonnaise over each crêpe all the way to the edge. Now spread 1 teaspoon of wasabi caviar down the centre of each crêpe. Lay 3 prawns on each crêpe, in a line a third in from the edge of the crêpe. Season with salt and cracked black pepper. Thinly slice the smoked eel lengthways. Lay 1 sliced fillet next to the prawns on each crêpe. Lay two slices of avocado beside the prawns on each crêpe. Lastly, lay the watercress, if using, on top, leaving the leaves hanging over the end. Roll tightly and cut into pieces. Keep at room temperature until ready to serve.

Serves 6

Preparation Time 30 minutes
Cooking Time 1 hour
Degree of Difficulty 2

Mayonnaise
140g flour
2 egg yolks
1 egg
2 tablespoons extra-virgin olive oil
1 teaspoon salt

Equipment Required:
Pasta machine
Pastry brush

Combine the vinegar, lemon juice, water and Lea and Perrins sauce in a pouring jug. Place the mustard, sugar, salt and yolks in mixer bowl with a whisk. Whisk on high speed for 30 seconds. Slowly trickle the oil onto the yolk mixture whilst on a medium speed, being careful not to add the oil too quickly as that will split the mayonnaise. After half the oil is added, add half the vinegar and lemon juice mixture, then continue adding oil. Once all the oil has been added, add the remaining vinegar and lemon juice mixture. The mayonnaise may be stored in the refrigerator in an airtight container for up to 3 months.

Preparation Time 15 minutes
Cooking Time Nil
Degree of Difficulty 3