For the Snow Peas:
Blanch snow peas in salted water. Chill immediately in iced water. Drain and slice thinly.
For the Pickled Red Onion:
Finely dice the red onion and place in a container and cover with rice vinegar. Allow to marinate for at least 24-hours.
For the Peanuts:
Lightly toast peanuts in the oven at 120oC. Once cool, place in a food processor and chop finely.
For the Lime Salt:
Mix zest, salt and sugar together in a bowl.
For the Caramel:
Make a dry caramel and deglaze with water. Add the Versa Whip and Xanthan Gum and whisk.
Preheat oven to 300°F. Warm eel in the oven for about five minutes. Meanwhile mix snow peas with 1 Tablespoon of chopped peanuts, ½ Tablespoon pickled onion, and season with lime salt and olive oil to taste. Whip the caramel vigorously for five minutes until stiff peaks form. Place eel on a plate and garnish with salad. Finish with a spoonful of caramel.
Chianti Classico Isole e Olena 2003