Smoked Eel with Burnt Onions

Name: Smoked Eel with Burnt Onions
Yield: Serves 4
Cuisine: France
Ingredients: 4 sweet onions; 1 tablespoon red wine vinegar; 50 g (1¾ oz) butter, chopped; 1 whole smoked eel, filleted, skinned, cut into 4 portions (approximately 200 g/7 oz each); 1 carrot, sliced; 2 tablespoons yuzu juice; 4 lemons; 4 oranges; 1 tablespoon olive oil; lemon juice, extra; 2 teaspoons sesame oil; 500 g (1 lb 2 oz) English spinach; ½ garlic clove, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

4 sweet onions
½ garlic clove, peeled
1 tablespoon red wine vinegar

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 180°C (350°F/Gas 4).

Put the onions on a chargrill and carefully char them until completely black (about 20 minutes), turning regularly with tongs. Line a baking tray with baking paper, place the charred onions on the tray and