Preparation time: 45 minutes for 4 people
material
Rice chips:
- 1 pack of rice wafers (rice paper)
- extra virgin olive oil
Smoked eel cream:
- liquid cream 300ml
- Smoked eel fillet 200g
- 150 g reduced seafood juice or fish soup
- salt
On top of that:
- smoked eel slices
- 6 chopped pickled peppers
preparation
From rice chips: Using scissors, cut the rice wafers into small squares approximately 3 x 3 cm. Heat the oil to 180℃. Fry until the wafers are soft. Using tweezers, immediately remove and place on absorbent paper to remove excess oil.
of smoked eel cream:Put the cream in a bowl and whip it with a whisk. Grind the eel with the fish juice or fish broth in a food processor at maximum power. Keep cool for about 3 minutes. Pass the mixture through a fine sieve. Mix both preparations using a rubber tongue, leaving a fluffy cream. Adjust seasoning.
finish
Place fried wafers or rice chips on a plate and place a spoonful of smoked eel cream on top. To finish, cover each with a slice of smoked eel, sprinkle with chopped bell pepper and drizzle with a thin thread of extra virgin olive oil. That’s it.
This appetizer can be made with your favorite smoked fish, including sardines, trout, and salmon.
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