Beet and Smoked Eel Salad on Lamb's Lettuce
(3 votes)
(3 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 350 kcal | (17 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Beet
- 4 Tbsps sugar
- 2 Tbsps water
- 2 Tbsps butter
- 1 pinch cayenne pepper
- 2 shallots
- 200 grams lamb's lettuce
- 3 Tbsps Sherry vinegar
- salt
- peppers
- 3 Tbsps vegetable oil
- 200 grams Smoked eel
Preparation steps
1.
Peel the beet and cut into strips. In a skillet, heat the sugar and water until lightly caramelized, stir in the butter and cayenne and the beet strips, cooking until the beets are caramelized.
Peel the shallots and cut into thin rings. Rinse the lettuce and spin dry. In a bowl, whisk together the vinegar and oil, season with salt and pepper. Add the lettuce and shallots and toss to combine. Cut the smoked eel in pieces. Serve the salad with the beets and the smoked eel.
