Baby Eels with Iberico Ham on Garlic Mayonnaise

Ingredients

• 1 clove of garlic
• 1 egg yolk
• Salt
• 80 ml olive oil
• a splash of lemon juice
• 50 ml vinegar
• 1 bay leaf
• 150 g very small (mini) eels
• 4 slices Iberico ham
• chives for garnish

Instructions

1. 1.

   Peel the garlic and press it into a bowl with a garlic press. Stir in the egg yolk and a pinch of salt. Gradually whisk in the olive oil first dropwise, then in a thin stream until the sauce is thick‑creamy; add lemon juice and taste.

2. 2.

   Bring 500 ml water to a boil with 1 tsp salt, vinegar, and the bay leaf. Poach the mini eels for about 3 minutes, remove with a slotted spoon, drain well, and let cool for about 5 minutes.

3. 3.

   Distribute the aioli into four small bowls, place the mini eels on top, arrange Iberico ham over them, and garnish each with a sprig of chives.