Eel is certainly one of the types of fish most sought after by fans. Fishing for this species is as known unfortunately prohibited in the waters of Lake Garda, but there are many Garda restaurants who do not give in to prepare it with often ambitious recipes such as the one that Alberto Bertani, chef of the QB DuepuntoZero restaurant in Salò, was kind enough to share with Garda Expo readers. Here it is: why not trying it at home?
The eel cooked at low temperature, piperale peppers, garlic mayonnaise and almond cream
For the almond cream
50gr ground almonds, 50gr sunflower seeds oil
blend ingredients until creamy
For the garlic mayonnaise
50gr soya milk, 100gr seeds oil, 4 cloves of garlic (boiled in milk 3 times)
Assemble all in a jug with an immersion blender until you reach the desired consistency
For piperade
4 red and yellow peppers, 1 red onion, 1 bay leaf, oil to taste, sugar to taste, salt and pepper to taste
Cut the peppers and onion julienne, let dry in a pan with olive oil, bay leaf salt and sugar over low heat for 40 minutes, if you need to add from time to time a drop of water until it reaches a jam consistency.
Fillet the eel, season it with oil, marjoram, salt and pepper, place it in bags vacuum cooking and cook it at 65 degrees for an hour and a half. To serve, brown it skin side, place it on piperade, brush the plate with almond cream and place a scoop of garlic mayonnaise.
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