Eel A La Plancha with Brown Sugar Bourbon Romesco and Sherry Mustard Seed Vinaigrette

Instructions

This recipe was created for Club House for Chefs by: Matt Tulpa, Chef Owner of Salt & Saffron and Vice Cream in Detroit, MI.

For the Brown Sugar Romesco: Blend all romesco ingredients. Coat the eel with the romesco and let sit for at least one hour.

For the Sherry-Mustard Seed Vinaigrette: Add the Club House Mustard Seed to a pot and add enough cold water to cover. Bring the pot to a boil and strain. Repeat this process 4 more times. Add the sugar, Dijon mustard, and sherry vinegar to a mixing bowl and whisk. Stream in the oil to form an emulsification with the vinegar mixture. Season with salt and add Club House Mustard Seed.

For the Eel: On a plancha, add a thin layer of oil. Remove the eel from the romesco and wipe off any excess sauce. Sear the eel on both sides until cooked through.

For Assembly: In a sauce pot, heat the romesco sauce. Place a dollop (2 tbsp) of romesco on the plate. Place the seared eel on the romesco, pressing down so it lays flat. Spoon the sherry-mustard seed vinaigrette (1 tbsp) next to the fish to form a small pool of sauce. Garnish with 3-5 various mustard greens.