For the eel:
2 fillets of eel
Salt and black pepper to taste
Olive oil to taste
Orange zest
For the sauce:
1 liter of orange juice
3 tablespoons of heavy cream
1 tablespoon of butter
Salt and black pepper to taste
For the eel:
2 fillets of eel
Salt and black pepper to taste
Olive oil to taste
Orange zest
For the sauce:
1 liter of orange juice
3 tablespoons of heavy cream
1 tablespoon of butter
Salt and black pepper to taste
Season the eel fillets with salt and black pepper
Fry them in olive oil. Reserve
The sauce: cook the orange juice until it reaches the caramel point
Add the heavy cream and butter, stirring constantly
Season with salt and black pepper
To serve, drizzle the sauce over the fillets and garnish with orange zest.
