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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