Smoked Eel Croquettes, Soft-Boiled Duck Egg and Radish Salad by Roy Brett of Ondine

We are so excited for the start of the Six Nations championship to kick off this year. With the games starting early, we’ve decided a new brunch menu would be the best way to enjoy the pre-match festivities. One of our chefs at Ondine, Dominic Greechan came up with this delicious smoked eel croquette dish, which is perfect for brunch. Using the croquette and the rich soft-boiled duck egg balances perfectly with the peppery radish. It’s our very own take on eggs and soldiers! It does take a little bit of work, but like so many of the best dishes in life, you will taste the rewards.

The brunch menu will feature a selection of Ondine’s signature dishes such as Salt & Pepper Squid and Roast Shellfish Platter. There will also be new dishes on the menu including smoked haddock rarebit with Isle of Mull cheddar and lobster rolls with spring onion in a brioche bun. To get everyone in the spirit, a range of drinks such as mimosas and Ondine Bloody Mary will be on the menu.

Ondine’s location in the centre of Edinburgh’s Old Town makes it the ideal place to celebrate the Six Nations. The brunch menu will only be available on Saturday the 9th of February and the 9th of March from 10:30am.

This new menu is a real showcase of what we’re about at Ondine – the freshest seafood, drinks and fun, which is best enjoyed with family and friends. We always look forward to the Six Nations and the energy it brings to Edinburgh. It will be great to welcome locals and tourists to celebrate Scottish food and sport - it’s always a winning combination!

For more information and to book your table, visit the Ondine website at

Serves 4


For the croquette mix:

50g unsalted butter, diced

2 shallots, finely diced

100g plain flour

250g milk

50g crème fraîche

30g Parmesan, grated

A little chopped parsley

1tsp Dijon mustard

200g smoked eel, flaked

Oil, for frying

For the pane

200g flour

2 hens eggs, whisked

Salt and pepper, for seasoning

For the duck egg and radish salad:

4 duck eggs

1 bunch breakfast radishes, finely sliced

2tbsp cold pressed rapeseed oil

1tbsp mixed soft herbs

Salt and pepper, for seasoning


1. First, make the croquette mix. Place a thick-bottomed pan over a moderate heat add the butter to the pan. Let the butter melt but avoid adding any colour. Add the shallots and cook for several minutes until they become soft. 
At this point, add the flour and cook out for several minutes. Slowly start to incorporate the milk, a little at a time. Next, fold in the crème fraîche, Parmesan, mustard, flaked eel and parsley. Mix all of the ingredients together, then take off the heat and allow to cool down to room temperature. Spoon the mixture into a piping bag.

2. Next, lightly flour a chopping board. 
Pipe the mix onto the board into a long sausage shape and then cut into 5 cm pieces.

3. Next, make the pane mix. Place the flour, eggs and breadcrumbs into three separate bowls. Add the croquette into the flour first, followed by the egg mix then into the breadcrumbs. Add the croquette back into the egg yolk followed by the breadcrumbs to give it a double coating. Place the coated croquettes into the fridge to allow them to become firm.

4. Next, prepare the duck egg and radish salad. Bring a small pot of water to the boil and add the duck eggs carefully. Cook for 8 minutes and then place into iced water straight away. Once cool, carefully peel away the shell. Set the shelled eggs aside on kitchen roll.

5. To cook the croquettes, heat up a fryer to 180°C, carefully add the croquettes and cook for several minutes until crisp and golden on the outside and piping hot in the middle. Lift the croquettes out of the fryer and place gently onto kitchen roll. 

6. Prepare the salad by mixing together the sliced radishes and mixed herbs in a bowl with a little rapeseed oil and seasoning.

7. To assemble the dish, place the croquettes onto the plate. Carefully slice the egg in half and season the yolk then place onto the plate along with radish salad and serve.