Smoked Eel, Peanuts, Snow Peas and Whipped Caramel
Wylie Dufresne of wd~50 – New York, NY
January 2007

Yield: 4 Servings

Smoked Eel, Peanuts, Snow Peas, Whipped Caramel by Wylie Dufresne on


  • 4 100-gram pieces smoked eel

    Snow Peas:
  • 250 grams snow peas

  • 200 grams peanuts

    Pickled Red Onion:
  • 1 red onion
  • Rice vinegar, to taste

    Lime Salt:
  • 30 grams lime zest
  • 15 grams salt
  • 20 grams sugar

    Whipped Caramel:
  • 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.

To Assemble:
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.

Wine Pairing:
Chianti Classico Isole e Olena 2003

back to top