River test smoked eel salad with baked sweet tomatoes, herb

1 servings

Ingredients

Quantity Ingredient
4 larges Plum tomatoes
4 teaspoons Balsamic vinegar
1 teaspoon Caster sugar
2 tablespoons Chopped mixed fresh herbs - basil; tarragon, chives
; and flat-leaf
; parsley
150 millilitres Mayonnaise
8 Pieces smoked eel
12 Quails eggs; soft boiled for
; 11/2 minutes
2 teaspoons Freshly squeezed lemon juice
2 tablespoons Olive oil
Mixed salad leaves
Salt and freshly ground black pepper

Directions

Preheat the oven to 180c/350f/Gas 4 and preheat the grill to high.

1 Halve the tomatoes lengthways, sit on a baking sheet, sprinkle over the balsamic vinegar and caster sugar and season with salt and pepper.

2 Grill the tomatoes until browned, transfer to the oven and cook for 15-20 minutes, or until tender but slightly crisp on the outside. Mix the herbs into the mayonnaise and season. 3 Cut the eels into chunks and arrange around the edge of a large plate.

Add small spoonfuls of mayonnaise and top each with a quails egg, then spoon the tomatoes around the plate.

4 Mix together the lemon juice and olive oil, season, drizzle over the salad leaves and toss to dress. Pile the salad leaves into the centre of the plate.

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Recipe by: Food & Drink

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