Roasted potato with smoked eel and summer salad

Roasted potato with smoked eel and summer salad


  • 2 smoked eel fillets
  • 2 big potatoes
  • 4 tablespoons of butter
  • salt, pepper to taste
  • 2 little gem lettuces,
  • 4 small tomatoes
  • 1 bell pepper
  • 45 ml of olive oil
  • 20 ml of lemon juice

Servings: 4


Cook potatoes in jackets in boiling water for 20 minutes, take them off water and let cool. Then slice each potato in half lengthwise and brush each side of the potato with butter, season with salt and pepper. Place the potato halves face up on a baking sheet, put the smoked eel fillets, cut in half, over the potatoes. Bake at 230ºC until the butter melts and the peels begin to crack (2-3 minutes). For salad: take gem lettuces, separate leaves and tear apart into bitesize pieces. Slice tomatoes, remove the tops and seeds from bell pepper and cut it. Combine olive oil with lemon juice, pour dressing over salad ingredients, add salt and pepper, and stir well to combine. Place one potato half on a plate, add some salad, decorate with microgreen and serve immediately. You’ll enjoy this simple, yet delicious dish.

Cooking time – 45 min.