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🍽️ Baby eels with Iberico ham on garlic mayonnaise

315 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 egg yolk
• salt
• 80 ml olive oil
• 1 drop lemon juice
• 50 ml vinegar
• 1 bay leaf
• 150 g very small (mini) eel
• 4 slices Ibérico ham
• chives (for garnish)

Instructions

1. 1. Peel the garlic clove.
2. 2. Press the garlic into a small bowl using a garlic press.
3. 3. Add the egg yolk to the bowl.
4. 4. Add a pinch of salt.
5. 5. Stir the egg yolk and salt into the garlic.
6. 6. Add the olive oil.
7. 7. Take a whisk.
8. 8. Whisk the oil into the mixture drop by drop.
9. 9. Then whisk the oil in a thin stream.
10. 10. Wait until the sauce is thick and creamy.
11. 11. Add the lemon juice.
12. 12. Season the sauce with salt to taste.
13. 13. Put 500 milliliters of water in a pot.
14. 14. Add one teaspoon of salt to the water.
15. 15. Add the vinegar.
16. 16. Add the bay leaf.
17. 17. Bring the water to a boil.
18. 18. Add the mini eels to the boiling water.
19. 19. Poach the eels for about 3 minutes.
20. 20. Remove the eels with a slotted spoon.
21. 21. Let the eels drain well.
22. 22. Let the eels cool for about 5 minutes.
23. 23. Take four small plates.
24. 24. Spread the garlic mayonnaise onto the plates.
25. 25. Place the mini eels on the mayonnaise.
26. 26. Distribute the Iberico ham over the eels.
27. 27. Garnish each plate with a few pieces of chives.

Nutrition per serving

• kcal: 315
• Protein: 11 g · Fett/Fat: 30 g · Carbs: 1 g