A partner of Maison DEHESA, chef Masahide Ikuta shares his interpretation of our smoked eel.
Smoked eel glazed with white miso & fermented beetroot
Serves 1
Ingredients:
1 aubergine
1 fermented red beetroot
White miso
50 g saikyo white miso
8 cl white wine
2 cl piment d’Espelette vinegar
2 cl mirin
2 cl soy sauce
Sugar
A drop of sesame oil
Method:
Step 1:
Cut the aubergines into rounds about 2 cm thick.
Score each side, then dust with flour.
Step 2:
Heat the olive oil in a frying pan. When the oil is very hot, add the aubergine and cook on each side until crisp outside and meltingly tender inside. Lay the aubergine on kitchen paper to remove the excess oil.
Step 3:
For the white miso, whisk all the ingredients together.
Coat the aubergines with the white miso.
Step 4:
Preheat the oven to 230 °C. Cut the smoked eel into pieces. Place on the aubergine. Brown the glazed aubergines for 5 min.
To serve:
Drain the beetroot and place on the aubergines
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