Mini Eels and Iberian Ham with Garlic Mayonnaise
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 23 min.
Ready in
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 16.16 g | (16 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 3.84 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.32 g | (1 %) |
more nutritional values
| Vitamin A | 461.72 mg | (57,715 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 0.19 mg | (2 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 6.42 mg | (54 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 11.23 μg | (4 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 2.03 μg | (5 %) | ||
| Vitamin B₁₂ | 1.34 μg | (45 %) | ||
| Vitamin C | 1.92 mg | (2 %) | ||
| Potassium | 260.3 mg | (7 %) | ||
| Calcium | 33.58 mg | (3 %) | ||
| Magnesium | 18.17 mg | (6 %) | ||
| Iron | 1.37 mg | (9 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 1.44 mg | (18 %) | ||
| Saturated fatty acids | 4.19 g | |||
| Cholesterol | 131.4 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 egg yolk
- salt
- 80 milliliters olive oil
- 1 splash lemon juice
- 50 milliliters Vinegar
- 1 bay leaf
- 150 grams
- 4 slices Ibérico ham
- Chives (for garnish)
Preparation steps
1.
Peel garlic and press into a bowl. Stir in the egg yolk and a pinch of salt. Whisk the olive oil in first drop by drop, then in a thin stream. When the sauce is thick and creamy, add the lemon juice and season to taste.
2.
Bring 500 ml (approximately 2 cups) of water to a boil with 1 teaspoon salt, vinegar and bay leaf. Poach the mini eels about 3 minutes, remove with slotted spoon, drain well and let cool for about 5 minutes.
3.
Distribute the mayonnaise in four small bowls and top with the mini eels and ham. To serve, garnish each with a stalk of chives.
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