500 g of endives
1/4 cup of butter
1 1/4 cups of orange juice
Salt and white pepper to taste
800 g of clean eel
1 1/4 cups of fresh heavy cream
2 eggs
1/4 cup of dry white wine
1/3 cup of massago eggs
500 g of endives
1/4 cup of butter
1 1/4 cups of orange juice
Salt and white pepper to taste
800 g of clean eel
1 1/4 cups of fresh heavy cream
2 eggs
1/4 cup of dry white wine
1/3 cup of massago eggs
1
Wash the endives, dry them, and cut them into fine strips
Cook in a skillet with butter and drizzle with orange juice
2
Add salt and pepper and cook for 10 minutes over medium heat
Drain the endives, collect the juices, and reserve separately
3
In an anti-stick pan with a little butter, cook the eel
4
Reduce the heavy cream by half and add the reserved juice
5
Soak the eggs in white wine until they double in volume
Slowly incorporate the heavy cream, juice, and egg
Remove from heat and continue stirring
6
In a dish, place a layer of fillets, top with endives, and add another layer of fillets
Cover the eel with the sauce and serve it.
