Fried Eel with Lime Sauce and Rice
For the rice: Rinse the rice under running water until the water runs clean. Place in a saucepan with twice the amount of lightly salted water and bring to a boil. Reduce the heat and simmer until just cooked.
For the eel: Rinse the eel, pat dry, season with pepper, coat in flour and then cut into 4 cm (approximately 1 1 4/ inch) long pieces. Melt the butter in a large frying pan and sauté the eel for around 6 minutes. For the sauce: Melt the butter, skim the foam and let cool slightly. Whisk the egg yolks with 1 tablespoon water over a hot water bath until creamy. Slowly drizzle in the butter in a thin steady stream. Add the lime juice and season with salt and pepper. Arrange the eel and rice on serving plates. Drizzle some sauce over top. Finely grate the zest from 1/2 the lime then cut rest into slices. Garnish the eel with lime zest, lime slices and mint.