Basque-Style Baby Eels
Step 1: Baby Eels
Wash and drain the eels.
Peel 3 cloves of garlic and remove the sprout, then cut into small slices, and simmer in olive oil.
Seed the Del Piquillo pimientos, sear in oil, and julienne.
Sear the eels in 1 1/2 ounces (45 g) of spiced oil (prepared below). The amount of oil used should equal to 1/8 of the weight of the eels.
Emulsify the oil with the caramelized juices given off by the eels, shaking cooking vessel. Next, add a pinch of fresh crushed garlic, the simmered garlic slices, the julienned Del Piquillo pimientos, a dash of spiced oil, some Espelette chilli powder, some fleur de sel and freshly ground pepper.
Step 2: Spiced Oil
Warm the olive oil, and add the thyme, bay leaf, unpeeled garlic, Del Piquillo pimiento and the powdered Espelette chilli. Infuse for at least 4 hours.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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