Serves 4

Ingredients

Eel

½ eel, cleaned

Fine salt

Mineral water

 

Eel marinade

1 x Eel from the Delta del Ebro

 

Grilled eel

½ marinated eel

0.5ml mineral wáter

10ml olive oil

1 x vacuum bag 20x40cm

 

Smoked eel

½ cooked eel sous

c/s dried vine shoots

 

Pan Sardo’ toasts

2 slices of ‘pan sardo’

5 cm x 3 cm plastic molds

 

To garnish

50g of yuzu-spiked cod roe

c/s Extra virgin olive oil

 

To serve

½ smoked eel

5 cm x 3 cm plastic molds

 

Method

Eel

Using a filleting knife cut the eel in half down the spine.Disgard the head and clean out the insides.With the help of tweezers, take out all the bones from the middle and belly parts.Lay the eel onto a gastronorm tray with holes.

 

Eel marinade

Place the eel on the gastronorm tray and sprinkle the surface of the eel lightly with salt. Place in the fridge and allow to marinade for at least 30 mins.After 30mins check the eel and clean away any excess salt that hasn’t been absorbed with the mineral water.Set aside until needed.

 

Grilled eel

Place the eel fillets in a fine rectangle seive on top of a tray.Next put the mineral wáter into a pan and bring to the boil.When the wáter has boiled pour the whole thing over the eel to extract any gelatine.Put the eel into the vacuum bag along with the oil and seal. Sous vide the eel for 50 minutes at 85ºC.Allow to cool and set aside until needed.

 

Smoked eel

Place the eel onto a gastronorm tray on top of a square silicon mat.Put the dried vines into the coal oven and light.When the vine shoots are alight, put the tray of eel into the oven before putting out the vines. Close the oven and allow to smoke for 20minutes. Try the eel before setting aside.

 

Pan sardo

Place the slices of ‘pan sardo’ between two wire oven racks.Steam bake the bread at 100ºC for 5 minutos so that they soften up.Using a spoon and a ruler slice the toast into 5cm wide by 3cm high pieces.Put the slices back between the two racks and return to the oven for 8 minutes at 150ºC. Remove the slices when golden on both sides.Set aside and allow to cool.Store in an airtight container between sheets of baking paper and silicone gel as they are very delicate.

 

To serve

Using a spoon slice the eel at the point of the tail, head and belly. Keep the head and tail for other uses.Seperate the belly into two fillets and cut into rectangles by using the moldStore in the fridge until needed.When needed, place the oiled side of the eel onto baking paper before putting on the grill. Leave the eel to cook for 12 minutes or until the skin on the top part of the eel is completely crispy.Next, spead some of the cod roe onto the ‘pan sardo’ toast.Place the eel skin side up on the sardo, making sure that it is sitting neatly on top of the toast.Serve immediately.

 

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