A partner of Maison DEHESA, chef Sylvestre Wahid shares with us his interpretation of our smoked eel.
Smoked eel, roast cauliflower and black shallot glaze,
black lemon
Recipe for 4
Ingredients:
1 fillet of Maison DEHESA smoked eel
A few slices of Maison DEHESA black lemon
1 Maison DEHESA black shallot
1 cauliflower
Olive oil
1 teaspoon of organic soya miso paste
Method:
Step 1:
Plunge a cauliflower into simmering salted water for 25 minutes. Drain and set aside.
Step 2:
Press the black shallot through a sieve to collect the pulp. Add the olive oil and whisk.
Step 3:
Brush the cauliflower with the mixture. Bake in the oven for 25 minutes at 170 °C.
Step 4:
Lightly score the skin of the smoked eel fillets.
Step 5:
Mix the miso paste with a dash of olive oil and spread it over the smoked eel fillets. Then scorch lightly with a blowtorch.
Step 6:
Take the cauliflower out of the oven and scorch it lightly with a blowtorch.
Plating: using a mandoline, finely slice a few shavings of fresh cauliflower. Lay the smoked eel on top. Add 1/8 of the cooked cauliflower. Finish by grating the organic black lemon over the various elements.
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