Beet and Eel Assortment

Name: Beet and Eel Assortment
Yield: 4
Ingredients: 4 fillets of eel; 1 cup of finely chopped onion; Lime juice from 1 lime; 2 cups of grated beetroot; Salt to taste; 4 tablespoons of olive oil; Sweet or hot paprika to taste; Butter paper

1
4 fillets of eel
2
1 cup of finely chopped onion
3
Lime juice from 1 lime
4
2 cups of grated beetroot
5
Salt to taste
6
4 tablespoons of olive oil
7
Sweet or hot paprika to taste
8
Butter paper

Ingredients

1
4 fillets of eel
2
1 cup of finely chopped onion
3
Lime juice from 1 lime
4
2 cups of grated beetroot
5
Salt to taste
6
4 tablespoons of olive oil
7
Sweet or hot paprika to taste
8
Butter paper

Directions

1
Marinate the fillets in lime juice, salt, and paprika
2
Cut four pieces of butter paper
3
Place a fillet on each piece
4
Divide the chopped onion over them and form a second layer with the grated beetroot
5
Drizzle each portion with 1 tablespoon of olive oil
6
Make pouches by closing the butter paper tightly and place them on a medium-hot oven dish to bake for 25 minutes
7
Serve the closed pouches immediately
8
They should be opened at the table.