|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|
|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|
|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.