Eel, Peanuts, Snow Peas and Whipped Caramel
Wylie Dufresne of wd~50 – New York, NY
Yield: 4 Servings
- 4 100-gram pieces smoked eel
- 250 grams snow peas
- 200 grams peanuts
Pickled Red Onion:
- 1 red onion
- Rice vinegar, to taste
- 30 grams lime zest
- 15 grams salt
- 20 grams sugar
- 1 part sugar
- 3 parts water
- 1.25% Versa Whip
- .5% Xanthan gum
- Salt and pepper, to taste
- Olive oil, to taste
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
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