salad with smoked eel, vegetables and pasta
From THE GLUTTON LIFE(A.M. Minnaard in Greece)
Prep Time:15 mins
Cook Time:20 mins
For the salad:
① 3 – 4 whole smoked eels, or 200g smoked eel fillet
② 250g short pasta (farfalle, or penne)
③ 1 head Belgian endive, or radicchio (about 160g)
④ 2 spring onions
⑤ 200g radishes
⑥ 1 semi-sweet apple (around 200g)
⑦ 75g lamb’s lettuce/corn salad (or others small, soft lettuce variety)
⑧ 20g garden cress (optional)
For the dressing:
① 100ml crème fraîche
② 1 tablespoon grated horseradish
③ 2 tablespoons lemon juice
④ 4 tablespoons water
⑤ Salt and black pepper to taste
① Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta in salted water according to the instructions on the package. Drain the pasta and rinse under cold running water to prevent sticking.
② In the meantime, prepare the vegetables: Separate the leaves of the Belgian endive, or radicchio. Roughly chop the larger leaves. Add endive to a large bowl. Thinly slice the spring onions and add to the bowl and do the same with the radishes. Finally, dice the apple and add to the bowl. Drizzle on 1 tablespoon of lemon juice (mostly on the apples) to avoid the apples from discoloring.
③ And the dressing: combine crème fraîche, 1 tablespoon grated horseradish, 1 tablespoon of lemon juice, water, and salt and black pepper to taste. Add a bit more water if the dressing seems too thick.
④ Preheat the oven to 50°C.
⑤ Prep the eels: If you’ve bought whole eels, remove the skin of off the eels and fillet the fish. Cut the smoked eel fillet into small strips.
⑥ Heat the eels slightly: Wrap the eel fillets into a sheet of baking paper. Place into the preheated oven for 3 - 4 minutes until the eel is glossy and slightly warm (not hot!).
⑦ Assemble the salad: Add the cold pasta and half of the dressing to the bowl with the chopped vegetables. Stir to combine. Divide the lamb’s lettuce over deep plates and scoop the pasta salad on top. Divide the strips of smoked eel fillet over the plates. Sprinkle some garden cress over the top of the salad (optional) and finish with an extra drizzle of the dressing.
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