- serves 2 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 smoked eel fillet, cut into 6 long pieces
- 2 slices white bread
- Crisp lettuce leaves
Wasabi mayonnaise
- 3 egg yolks, at room temperature
- juice of 1 lemon
- a good pinch of salt
- 125 ml (½ cup) olive oil
- 125 ml (½ cup) canola oil
- 2 tbsp fresh wasabi or 2 tbsp fresh horseradish
Instructions
For the wasabi mayonnaise, whisk together the egg yolks and lemon juice until nice and frothy. Add the salt. Whisking continuously, gradually start to drizzle in the combined oils, drop by drop at first, then in a slow steady stream until emulsified. Peel and finely grate the wasabi. Whisk into the mayonnaise.
Grill the eel, skin-side down over medium-high heat until the skin blisters. Turn and cook for another 3-4 minutes or until heated through.
To serve, toast the bread. Peel away the eel skin and discard. Spread the toast with a generous amount of mayonnaise, then top with the lettuce and eel.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Belinda So.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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