Marinated eel escabeche style
When frying vegetables, slowly heat them over low heat to avoid burning.
Slice the carrots and celery into shredded pieces, and slice the onions into thin slices. Chop the garlic finely.
Heat olive oil in a pot and stir-fry the garlic and hawk claws to give it a scent. Add the chopped carrots, celery and onion and saute over low heat for about 20 minutes until soft.
When the vegetables turn golden brown, add [A] to make a marinade. Once it is brought to a boil, turn off the heat, add [B] and leave for about 10 minutes.
After salting the okra (not included), fry it in moderately in hot oil.
Grilled eel, cut the peppers into bite-sized pieces, sprinkle them all with cake flour and fry them in a fried okra pan.
Pour the fried white-fried green peppers, and okra with [3] and let it cool once the whole thing is blended in.
Place on a plate in the order of white grilled → okra → peppers → marinated, sprinkle with lemon juice, and garnish with Italian parsley and you're done.
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- Carrots
- 1/2
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- celery
- 20g
-
- Onion
- 1/4
-
- garlic
- 10g
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Eagle's Claw
- 1 bottle
-
[A]
- White wine vinegar
- 2 tbsp
-
- White wine
- 7/2 tbsp
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- Balsamic Vinegar
- 1 tsp
-
- sugar
- 1 tsp
-
- salt
- 2 tsp
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- Italian parsley chopped
- 1 tsp
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[B]
- the pine nuts roughly
- 1/2 tbsp
-
- It's best to put it back in dried grape
- 1/2 tbsp
-
- Fried oil
- Appropriate amount
-
- okra
- 8 bottles
-
- White grilled eel
- 1 Skewer
-
- green pepper
- 40g
-
- cake flour
- Appropriate amount
-
- For finishing lemon juice
- Small amount
-
- Italian parsley for finishing, minced
- Small amount
