MALLORCA, CHEFS, PRODUCERS AND PRODUCTS
Sephardic Aubergines with fried Eel
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Kategorie
Main Dish
Autor*in
Chef Caludio Lemos Chef Igor Rodríguez
Zutaten
6 small aubergines
Extra virgin olive oil
2 red peppers
2 yellow peppers
2 green peppers
1 onion
2 cloves of garlic
Cilantro
Cumin
500ml apple vider vinegar
1 tablespoon honey
Extra virgin olive oil
-
Flor de Sal d'Es Trenc Natural
4 eels of about 600 grams each cut into 4 pieces
Paprika Tap de Corti
Thyme
Pepper
Extra virgin olive oil
Flour
-
Flor de Sal d'Es Trenc Orange & Chili
Roasted Aubergines
Pickled Vegetables
Eel
Zubereitung
Roasted Aubergines
Cut the aubergines into wedges, season with a little fleur de sel and leave overnight to release all the water, dry and place on a tray, add a drizzle of extra virgin olive oil and bake at 180º for 5-8min. Set aside.
Pickled Vegtables
Cut all the vegetables into small squares, leave to pickle overnight with the apple vinegar, strain the next morning and add fleur de sel, pepper, cumin, chopped coriander, honey and a good splash of extra virgin olive oil.
Eel
Cut the eels into pieces, mix all the dry ingredients and add a dash of olive oil, vacuum pack and cook in roner at 70º for 30 minutes, remove from the water and cool.
Serving
Put the aubergines in a row, place 3 or 4 pieces of eel that we have fried with the frying flour, and finish with the pickled vegetables on top, and a pinch of Flor de Sal d'Es Trenc Orange&Chili.