This recipe is from the MasterChef Live event held in Sydney, December 2010.
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.
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.
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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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 47m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago