6 pieces of eel, each weighing 150g
Juice from 2 limes
Salt to taste
Pepper to taste
Sauce to taste
1 package of light toasted sweet potato flakes
50g of butter
30g of garlic
50g of onion
250g of cooked and cubed yucca root
150ml of low-fat milk
250g of light cream cheese
Banana Cream Pudding
200g of banana
50ml of orange juice
100g of butter
5 eggs
50g of grated carrot, 50g of all-purpose flour sifted
Orange Sauce
2 orange peels, finely chopped
10 oranges
20g of parsley
6 pieces of eel, each weighing 150g
Juice from 2 limes
Salt to taste
Pepper to taste
Sauce to taste
1 package of light toasted sweet potato flakes
50g of butter
30g of garlic
50g of onion
250g of cooked and cubed yucca root
150ml of low-fat milk
250g of light cream cheese
Banana Cream Pudding
200g of banana
50ml of orange juice
100g of butter
5 eggs
50g of grated carrot, 50g of all-purpose flour sifted
Orange Sauce
2 orange peels, finely chopped
10 oranges
20g of parsley
Season the eel pieces with salt, lime juice, pepper, and sauce
Set aside
Process the sweet potato flakes in a food processor
Set aside
In a pan, melt the butter and garlic
Wait for it to brown and add the onion and yucca root
Let it cook
Add the milk, cream cheese, salt, pepper, and finally, the flour sifted from the sweet potato flakes
Mix well until the dough comes away from the pan
Let it cool and fill the eel pieces
Roll them up and bake in a preheated oven at 180°C for 5 minutes
Serve with Banana Cream Pudding and Orange Sauce [recipes to follow]
Banana Cream Pudding
Slice the bananas into rounds, cook with orange juice for about 5 minutes
Wait for it to cool and blend in a blender until smooth
Transfer to a bowl and add butter, eggs, and grated carrot
Mix delicately until all are well incorporated
Add flour sifted from the sweet potatoes and mix well until a homogeneous mass is obtained
Pour into greased molds and bake in a preheated oven at 180°C for about 7 minutes
Orange Sauce
Squeeze the oranges, add pepper and parsley
Heat and let it reduce to 1/3.
