Yield: 2 servings
Measure | Ingredient |
---|---|
175 grams | New potatoes |
5 tablespoons | Olive oil |
6 \N | Smoked eel fillets |
85 grams | Spinach leaves; stalks removed and |
\N \N | ; rinsed |
1 dash | Balsamic vinegar |
1 \N | Red chilli; halved and seeded |
1 \N | Leek |
115 grams | Caster sugar |
150 millilitres | White wine vinegar |
1 dash | Sherry |
\N \N | Salt and pepper |
1 Cook the potatoes in a pan of boiling salted water for 15 minutes, until tender and drain.
2 Heat 2 tbsp olive oil in a frying pan, add the eel fillets and cook for a few minutes on each side until heated through.
3 Place the spinach in a bowl, season, drizzle over 1 tbsp olive oil and a dash of balsamic vinegar and toss together.
4 Pile the spinach onto a plate, arrange the potatoes around the edge and top with some of the sauted eel.
5 Thinly slice the chilli and quarter the leek. Place the sugar in a pan with the white wine vinegar and half the chilli, bring to the boil and simmer rapidly until thickened and syrupy.
6 Cool slightly and place in a mini food processor and blitz until smooth.
Cut the remaining leek into 5cm lengths and par-boil for three minutes in a pan of boiling water, and drain well.
7 Heat 1 tbsp olive oil in a griddle pan, add the leeks and cook for a few minutes on each side, or until browned and tender.
8 Heat 1 tbsp olive oil in a frying pan, add the sliced leek and remaining chilli and soften for a few minutes.
9 Add a dash of balsamic vinegar and a dash of sherry and pour in the syrup. Pile the chargrilled leeks onto a plate with the remaining sauted eels and drizzle over some chilli dressing.
Converted by MC_Buster.
Per serving: 412 Calories (kcal); 34g Total Fat; (71% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 7 Fat; ½ Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.