Stuffed Brie, smoked eel and Jerusalem artichokes

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 tbsp vegetable oil, plus more for deep-frying
  • 4 fresh ceps, diced
  • 1 tbsp dried ceps, chopped
  • 1 tsp chopped fresh thyme
  • 80g/2¾oz mascarpone
  • 200g/7oz ripe Brie, sliced in half horizontally
  • 3 Jerusalem artichokes, thinly sliced
  • 200g/7oz ready-to-eat smoked eel fillets, thinly sliced
  • 1 tbsp snipped fresh chives
  • salt and freshly ground black pepper