Fried Eel with Rice
Fried eel with rice is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g fresh eel (pre‑shucked for cooking)
- 2 tbsp flour
- Pepper
- 1.5 tbsp clarified butter
- 250 g butter
- 3 egg yolks
- 4 Tbsp lime juice
- Salt
- Pepper
- 350 g rice
- 1 Lime
- 2 sprigs Mint
Instructions
-
1.
Wash the rice under running water, then bring to a boil in slightly salted water at just below boiling point and simmer covered on low heat until it absorbs the liquid.
-
2.
Rinse the eel, pat dry, season with pepper and lightly coat in flour. Cut into pieces about 4 cm long. Heat clarified butter; fry the eel pieces all around for 6 minutes. For the sauce melt the butter, skim off foam, let cool slightly. Whisk egg yolks with 1 tbsp water and whisk over a bain‑marie until creamy, then fold in the melted butter in a thin stream. Season with lime juice, salt and pepper. Plate eel over rice and drizzle some sauce over the eel pieces.
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3.
Grate zest from half a lime, slice the remainder into rounds, and garnish the eel with mint leaves before serving.
