Fried Eel with Salad and Balsamic Vinegar Dressing

For a distinctive main course try Gino D'Acampo's luxurious recipe for fried eel garnished with caviar
By Gino D'Acampo
Fried Eel with Salad and Balsamic Vinegar Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 600 g eel, sliced into 1.5cm thick slices
  • black pepper
  • 100 g plain flour
  • 10 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar
  • 200 g mixed salad leaves
  • 50 g caviar

Method

1. Coat the eel slices in flour and season with salt and freshly ground pepper.

2. Heat 4 tablespoons of olive oil in a large, heavy-based frying pan. Fry the eel slices for 2 and a half minutes on each side, until golden brown.

3. Mix together the remaining olive oil and the balsamic vinegar to make a dressing. Season with salt and freshly ground pepper. Toss the salad with the dressing.

4. Divide the salad leaves among 4 serving plates, placing the salad in the centre of each dish. Arrange the eel slices around the salad and add half a tsp of caviar between each eel slice. Serve.

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