young beetroot leaves or flatleaf parsley leaves, to garnish
For the pork belly, rub the meat with coarse sea salt. Place in a container with the thyme, bay leaves and garlic, cover and leave to marinate for 24 hours.
Remove the pork belly, rinse off the salt and pat dry. Reserve the herbs and garlic.
Preheat the oven to 140C/275F/Gas 1.
Heat the goose fat in a roasting tin until melted. Add the pork belly and the reserved herbs and garlic and heat until the fat begins to bubble. Cover with a layer of baking parchment and cook in the oven for three hours or until the meat slips off a carving fork when inserted. Remove from the oven, cool and refrigerate, allowing the pork to solidify in the fat overnight.
For the beetroot, place the beetroot in a pan of cold water with the bay leaves. Bring to the boil and simmer for 40-50 minutes until tender. Allow to cool in the liquid.
For the horseradish cream, stir the grated horseradish into the crème fraîche with a squeeze of lemon and season with sea salt and freshly ground black pepper. Chill in the fridge until needed.
To serve, cut the now solid pork belly into 5mm/¼in slices. Heat the oil in a frying pan over a high heat. Fry the pork slices on both sides until each side is brown and crisp.
Spoon some horseradish cream onto each of the four plates, add some baby beetroot and a couple of slices of pork belly and some pieces of eel fillet. Garnish with the beetroot leaves or flatleaf parsley and serve.