Instructions: Pre heat oven to 200c.

Cut heads and tails off eels, peel and cut into four sections. Remove flesh from bone giving you sixteen pieces - you will need twelve.

Pick, wash and drain endive.

Wash southern golds, place in a saucepan, cover with cold water, add salt, bring to the boil and simmer until just cooked.

Drain and leave warm.

To Make Vinaigrette:
Chop the onion, blanch in boiling water for ten seconds and drain.

Finely chop chives.

In a bowl whisk together mustard, vinegar and oil.

Add onion, chives and seasoning.

Lay bacon on a tray and bake in oven until crispy, drain on a kitchen towel.

To Serve:
Lay eel on a tray and warm in oven for three minutes.

Slice southern golds and place in a circle in the centre of four warm plates.

Drizzle with some of the vinaigrette.

Place three pieces of eel on top of the potatoes.

Toss endive with some of the vinaigrette and place on top of eel.

Place three pieces of bacon on top of endive and serve immediately.

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