*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Eel | |
Eel, fileted and cut into 6" portions | 1 |
Brown Sugar Bourbon Romesco | |
Cocoa butter, melted | 45 g |
Brown sugar bourbon seasoning | 1/2 tsp |
Small onion, sliced and cooked | 1 |
Toasted almonds | 45 g |
Sweet potato, peeled and cooked | 30 g |
Carrots, peeled and cooked | 30 g |
Extra virgin olive oil | 40 g |
Sherry vinegar | 15 g |
Salt | 1/2 tsp |
Club House Paprika | 1/2 tsp |
Sherry-Mustard Seed Vinaigrette | |
Club House Mustard Seed | 4 tbsp |
Dijon mustard | 1 tsp |
Sherry vinegar | 3 tbsp |
Grape seed oil | 1/2 cup |
Sugar | 1/2 tsp |
Salt | 1/2 tsp |
Garnish | |
Mustard greens, fresh | 1/2 cup |
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.
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