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Carpaccio of Eel with Caviars

This recipe is from the MasterChef Live event held in Sydney, December 2010.



  • 1.

    Season the fillet of eel with 50/50 salt, sugar, then cut the fillets in half and roll end to end in glad wrap. Freeze.

  • 2.

    The eel is sliced paper thin onto silicone sheets the same size as is to be plated. These sheets can then be refrozen until service. Allow 70g pp.

  • 3.

    The garnish consists of different caviars, Avruga, salmon, flying fish and sea urchin roe (optional) together with chervil leaves, chives, mini flowers as available. Freshly ground pepper and a slash of good olive oil complete the dish. Can be plated in advance and refrigerated.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Carpaccio of Eel with Caviars.


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