1 kg of eel
1 cup of green-stuff-filled olives
2 cloves of garlic, minced
salt and black pepper to taste
3 cups of water
1 medium onion, chopped
For the sauce:
200g natural yogurt
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon grated orange zest
salt and black pepper to taste
fresh parsley for garnish
1 kg of eel
1 cup of green-stuff-filled olives
2 cloves of garlic, minced
salt and black pepper to taste
3 cups of water
1 medium onion, chopped
For the sauce:
200g natural yogurt
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon grated orange zest
salt and black pepper to taste
fresh parsley for garnish
Clean the eel thoroughly
Using a sharp knife, make 3 central holes in the direction of length
Stuff with green-stuff-filled olives
Secure the ends so that the filling doesn't escape
Season with garlic, salt, and black pepper to taste
In a pressure cooker, combine water and onion
Bring to a boil and add the eel
Close the cooker and cook for 40-50 minutes or until tender
Remove from heat and let cool
Slice the eel into thin strips and arrange on a platter
Prepare the sauce by mixing all ingredients and serve over the eel
Garnish with fresh parsley and serve 6 portions.
