Tradicional Foods
Crispy Moray Eel With Basil Puree And Sweet Patato
Ingredients
Moray Eel • Salt • Garlic • Basil • Sweet Potato
Method
Moray Eel: Open the eel’s back and remove the dorsal spine • Clean out the stomach Brine: Soak the eel in water for 15 minutes to remove the blood • Place in a brine made of salt and water for 30 minutes • Remove the eel and dab dry • Open the eel and stretch out with a piece of cane • Dry in the sun for one day • Remove the eel and cut into thin slices • Fry in a little olive oil, together with two cloves of crushed garlic • Basil puree: Bake the sweet potatoes in the oven (200ºC) for 45 minute • Remove the skin when cooked • Blend with basil emulsion (basil leaves soaked in olive oil) until a smooth puree • Serving: Place two slices of crispy eel in the centre of a plate, and a swathe of puree to the side • Add a sprig of thyme on top • Drizzle with basil olive oil
