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- Cuisine: Dutch
- Prep Time: 20 min(s)
- Cook Time: 5 min(s)
- Serves 4
A quick and modern way to use a tasty and delicate-tasting fish as a light meal. Smoked eel packed in vacuum bags is available at good delicatessens or fishmongers.
Ingredients
500g penne, cooked1 clove garlic, chopped finely
2 shallots, chopped
40ml Henckel Trocken or another sparkling white wine
2 baby leeks, cut in fine rings
250g smoked eel, cut in strips
1 bunch flat parsley, chopped
4 tomatoes, chopped finely (brunoise)
Cheddar cheese, grated
2 limes, cut lengthwise
Preparation
Sweat the garlic and shallots in a large saucepan over a medium heat.Mix the pasta in the saucepan and blast with sparkling white wine.
Add the chopped leeks, eel, parsley and tomato.
Garnish with cheddar cheese and lime.
If you enjoyed this Smoked eel penne recipe then browse more Dutch recipes, side dish recipes, pasta recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
Dutch Restaurants
Displaying 3 of 3 Dutch Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | The Rice Table | South Yarra | |
| 3. | 1945 - Dutch East Indies Cuisine | Pyrmont |
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