The unique, unrivalled flavour of eel will transport you to the calm seas it comes from, where the light illuminates its slim and delicate form. Benfumat smoked eel is reared in Greece where it’s lovingly cared for to the end, resulting in a product ready to delight your palate. Use it to prepare unique dishes for your family and loved ones: the fresh and juicy flavour opens up a world of potential.
In this post, we’ll take a look at several options for an informal dinner or family meal. Why not try them out for yourself?
SMOKED EEL CANAPÉS
Ingredients:
- Loaf of bread
- Cream cheese
- Benfumat smoked eel fillet
- Walnuts
- Pedro Ximénez sherry reduction.
METHOD:
Slice the bread and toast on both sides.
Spread each slice with cream cheese, and add a small slice of smoked eel fillet.
Top off each canapé with a walnut and a dash of the Pedro Ximénez reduction. And that’s it.
The perfect canapé, fit for the most discerning foodie guests.
EEL ‘ALL I PEBRE’
Ingredients:
- 800 – 1000g eel
- Half a bulb of garlic
- 1 dried chilli
- 1 tbsp sweet paprika
- 800g potatoes
- 1 handful fresh parsley
- Gourmet olive oil
- 50g toasted almonds
Heat half a cup of olive oil in a casserole dish and fry the whole garlic cloves (lightly crushed beforehand).
As they begin to take on some colour, take out two and put to one side. Add the paprika and chillies, sliced into strips, and then add 800ml of water.
As it comes to the boil, add the peeled and sliced potatoes and sliced eel.
Cook on a low heat for around 20 minutes (check the potatoes are tender). In the meantime, crush the reserved garlic cloves with the almonds and parsley.
Add them to the pot, and cook for a further 5 minutes.
Cutting the potatoes into chunks rather than clean slices will give you a thicker broth.
And your typical Levant dish is ready. Dig in!
WALDORF SALAD WITH SMOKED EEL
INGREDIENTS:
- 100g smoked eel
- 50g celery
- 1 Granny Smith apple
- 40g walnuts
- 30g pine nuts
- 50g raisins
- 150g mixed leaves
- Salt
- Black pepper
- Extra virgin olive oil
For the sauce:
- Juice of ½ lemon
- 200g mayonnaise
- 1 dsp mustard
- 3 dsp cream
- 1 tsp honey
METHOD:
Grate the lemon zest into a bowl and squeeze out all the juice. Add the cream, mustard, honey and mayonnaise, and stir to combine.
When it’s reached a sauce consistency, add the toasted walnuts, apple, and celery (first rinse, then cut into batons).
Arrange the mixed leaves on a plate and arrange the sauce, smoked eel and a splash of extra virgin olive oil.
Easy, original and healthy: the perfect post-Christmas dish!
Savour the majestic flavour of Benfumat smoked eel
With our specially-developed smoking process.
Juicy, with a unique texture.
Discover all our specialities at www.benfumat.com
Benfumat: for premium smoked produce.