River test smoked eel salad with baked sweet tomatoes, herb
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Plum tomatoes |
| 4 | teaspoons | Balsamic vinegar |
| 1 | teaspoon | Caster sugar |
| 2 | tablespoons | Chopped mixed fresh herbs - basil; tarragon, chives |
| ; and flat-leaf | ||
| ; parsley | ||
| 150 | millilitres | Mayonnaise |
| 8 | Pieces smoked eel | |
| 12 | Quails eggs; soft boiled for | |
| ; 11/2 minutes | ||
| 2 | teaspoons | Freshly squeezed lemon juice |
| 2 | tablespoons | Olive oil |
| Mixed salad leaves | ||
| Salt and freshly ground black pepper | ||
Directions
Preheat the oven to 180c/350f/Gas 4 and preheat the grill to high.
1 Halve the tomatoes lengthways, sit on a baking sheet, sprinkle over the balsamic vinegar and caster sugar and season with salt and pepper.
2 Grill the tomatoes until browned, transfer to the oven and cook for 15-20 minutes, or until tender but slightly crisp on the outside. Mix the herbs into the mayonnaise and season. 3 Cut the eels into chunks and arrange around the edge of a large plate.
Add small spoonfuls of mayonnaise and top each with a quails egg, then spoon the tomatoes around the plate.
4 Mix together the lemon juice and olive oil, season, drizzle over the salad leaves and toss to dress. Pile the salad leaves into the centre of the plate.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.