Smoked Eel Pralines with Pumpkin Seed Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 apples
- 1 tablespoon sugar
- 75 ml white wine, dry
- 50 g butter
- 2 teaspoons lemon juice
For the vinaigrette:
- 150 g beetroot, cooked
- 1 teaspoon honey
- 3 tablespoon walnut oil
- 1 shallot (s)
- 2 tablespoon raspberry vinegar
- salt and pepper
For the fish:
- 75 g pumpkin seeds
- 400 g eel (s), smoked
- some flour for dusting
- 1 egg (s)
- Clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Peel the apples, remove the core and roughly dice. Simmer the apple pieces with sugar, wine, butter and lemon juice in a saucepan for about 20 minutes. Stir occasionally. Finely puree the apple compote with a blender and chill.
- For the vinaigrette, dice the beetroot very small and place in a bowl with honey, vinegar and walnut oil. Finely dice the shallot and add it as well. Season everything with salt and pepper.
- Chop the pumpkin seeds in a blender. Peel the eel, remove the bone and cut into bite-sized pieces.
- Dust the fish pieces lightly with flour on the top, pull this side through the beaten egg and press into the chopped pumpkin seeds. Heat the clarified butter in a pan and put the pieces of eel in with the pumpkin seed side. Bake until crispy in about 30 seconds and then drain on kitchen paper.
- Spread the cold apple cream and the beetroot vinaigrette on a plate or spoon and place 1 piece of baked eel on top.
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