Tender smoked eel with greenery and silky-smooth beetroot puree

Tender smoked eel with greenery and silky-smooth beetroot puree

Ingredients:

  • 400 g of smoked eel
  • 5 beet tubers
  • juice of 1 orange
  • 2 peeled oranges
  • juice of 1 lemon
  • 20 ml of olive oil
  • leaves of 2 sprigs of basil
  • 1 kg of spinach or other greenery
  • salt, pepper to taste

Servings: 4

Recipe:

Salt beet tubers and wrap them in foil. Bake in a preheated oven at a temperature of 200ºC for 90 minutes. Fry spinach or other greens in a pan until soft. At the same time, put pieces of orange, lemon juice, olive oil and basil in a blender. Grind the mass in the blender for a few seconds to the consistency of the liquid sauce. When the beet tubers are ready, peel them and put in the blender together with the orange juice. Grind for 1 minute until the mass becomes homogeneous.

Before serving the dish place a non-stick frying pan on low heat, put the smoked eel fillets in it for a few seconds to get flavour. Serve greenery with eels, next to beetroot puree with sauce in the center – it will become one of your favorite gourmet seafood recipes!

Cooking time – 2 hours.