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River eel, grilled courgette de Nice and candied Kumato Délice tomato

Students Hotel School VTI Spijker

Students Hotel School VTI Spijker

dinner

60

minus

Recipe for

4

person

persons

60

minutes

500 g fresh river eel

20 g dairy butter

20 g sunflower oil

40 g shredded shallot

200g beer

1/2 lime

1 courgette

Sunflower oil

For candying the Kumato Delice tomatoes

200 g Kumato tomato

2 cloves of garlic

1 dl sunflower oil

Salt

Thyme

Roadmap

Fillet the eels to the bone.
Rinse the fillets and cut off the abdominal cavity.
Cut the bones into pieces and rinse well in cold running water.
Stew the bones in sunflower oil together with the finely chopped shallots.
Season with pepper and salt.
Deglaze with beer and allow to reduce.
Sieve the sauce.
Poach the pieces of eel for a few minutes.
Remove the eel from the sauce and finish with a knob of butter and a few drops of lime juice.
Peel the tomatoes and cut into 4.
Remove the seeds from the tomato.
Spread the tomatoes, herbs and salt on an oven plate with baking paper.
Spread with oil, garlic and thyme.
Cook for 4 hours at 65°C or 20 minutes at 120°C.
Cut the courgettes into slices 0.5 cm thick.
Brush these slices with oil and grill them briefly.
Arrange the grilled courgette on a plate and put the pieces of eel on top.
Finish with candied Kumato Délice tomato and the sauce.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

500 g fresh river eel

20 g dairy butter

20 g sunflower oil

40 g shredded shallot

200g beer

1/2 lime

1 courgette

Sunflower oil

For candying the Kumato Delice tomatoes

200 g Kumato tomato

2 cloves of garlic

1 dl sunflower oil

Salt

Thyme

Fan of this recipe?

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Preparation

60

minus

Fillet the eels to the bone.
Rinse the fillets and cut off the abdominal cavity.
Cut the bones into pieces and rinse well in cold running water.
Stew the bones in sunflower oil together with the finely chopped shallots.
Season with pepper and salt.
Deglaze with beer and allow to reduce.
Sieve the sauce.
Poach the pieces of eel for a few minutes.
Remove the eel from the sauce and finish with a knob of butter and a few drops of lime juice.
Peel the tomatoes and cut into 4.
Remove the seeds from the tomato.
Spread the tomatoes, herbs and salt on an oven plate with baking paper.
Spread with oil, garlic and thyme.
Cook for 4 hours at 65°C or 20 minutes at 120°C.
Cut the courgettes into slices 0.5 cm thick.
Brush these slices with oil and grill them briefly.
Arrange the grilled courgette on a plate and put the pieces of eel on top.
Finish with candied Kumato Délice tomato and the sauce.

‍

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Fillet the eels to the bone.
Rinse the fillets and cut off the abdominal cavity.
Cut the bones into pieces and rinse well in cold running water.
Stew the bones in sunflower oil together with the finely chopped shallots.
Season with pepper and salt.
Deglaze with beer and allow to reduce.
Sieve the sauce.
Poach the pieces of eel for a few minutes.
Remove the eel from the sauce and finish with a knob of butter and a few drops of lime juice.
Peel the tomatoes and cut into 4.
Remove the seeds from the tomato.
Spread the tomatoes, herbs and salt on an oven plate with baking paper.
Spread with oil, garlic and thyme.
Cook for 4 hours at 65°C or 20 minutes at 120°C.
Cut the courgettes into slices 0.5 cm thick.
Brush these slices with oil and grill them briefly.
Arrange the grilled courgette on a plate and put the pieces of eel on top.
Finish with candied Kumato Délice tomato and the sauce.

‍

Recipe for

4

person

persons

60

minutes

500 g fresh river eel

20 g dairy butter

20 g sunflower oil

40 g shredded shallot

200g beer

1/2 lime

1 courgette

Sunflower oil

For candying the Kumato Delice tomatoes

200 g Kumato tomato

2 cloves of garlic

1 dl sunflower oil

Salt

Thyme

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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