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

*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.


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
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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