Basque-Style Baby Eels

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Spiced Oil

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN