Method
Season the eels with salt and pepper. Heat the frying pan and add 50g of butter and the eels. Cook on each side for 2 to 3 minutes.
To make the apple sauce, in a saucepan bring the apple juice to the boil. Simmer for 10 minutes, then add the cream and simmer for a further 5 minutes.
Core the apples but don’t peel. Cut into twelve slices. Mix the flour and allspice and coat each slice. Heat the remaining butter and cook slices until soft.
Arrange the slices on the cooked eel and pour over the sauce.
To make the colcannon mash, boil the potatoes in a saucepan until tender. Steam the cabbage for 3 to 5 minutes.When the cabbage is cooked, strain to remove any moisture. Add a third of the butter and cover.
When the potatoes are soft, strain and return to the saucepan. Set on a low heat and add milk, a third of the butter, scallions and cheese. When the butter and cheese have melted mash the mixture thoroughly. Mix the cabbage through the mash and season with a little salt.
When serving make a mould in the centre of the mash and add the remaining butter, if desired.