Smoked Eel, Peanuts, Snow Peas and Whipped Caramel

Adapted by
January 2007
Yield: 4 Servings


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% Versawhip
.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