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