For 6 people
For the eel
1 large eel (weighing about 800 g)
extra virgin olive oil
salt and pepper
For the candied lemon julienne
300 g of sugar
300 g of mineral water
2 g of tartaric acid
1 lemon (the rind cut into julienne strips)
For the soya caramel
150 g of sugar
150 g of mineral water
1 g of tartaric acid
about 100 g of soy sauce
For the rice
350 g of Carnaroli rice
900 g of vegetable stock
60 g of grated Grana Padano cheese
50 g of roast meat juices
1 lemon (the grated rind)
Clean and skin the eel. Cut it lengthways into two parts and create 6 portions from these fillets. Salt and pepper each piece, seal it in a vacuum pack with plenty of olive oil and steam at 68 °C for 2 hours.
For the candied lemon julienne, heat the water, sugar and tartaric acid to 110 °C, then add the lemon rind and cook at 85 °C for 4 hours.
For the soya caramel, heat the water, sugar and tartaric acid to 160 °C, remove from the heat, add the soy sauce a little at a time and leave to cool.
Toast the rice with the butter for 2 minutes, add the stock a little at a time, adding more as it evaporates, for about 16 minutes, until cooked. Stir in the cheese, butter and meat juices, adding the grated lemon rind at the end.
Heat the soya caramel and caramelise the portions of eel on both sides. Place them on the rice, already served on the plates, and decorate with candied lemon.
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