4 fillets of eel
1 black anchovy smoked to 200g, cut into cubes
1 zucchini cut into cubes
a quarter cup of onion
16 fresh asparagus spears
1 pupunha palm heart, cut into julienne strips
50ml white dry wine
6 tablespoons of Sicilian olive oil
herbs to taste (thyme, chives, red bell pepper)
Flor de sal to taste
Black pepper to taste
4 fillets of eel
1 black anchovy smoked to 200g, cut into cubes
1 zucchini cut into cubes
a quarter cup of onion
16 fresh asparagus spears
1 pupunha palm heart, cut into julienne strips
50ml white dry wine
6 tablespoons of Sicilian olive oil
herbs to taste (thyme, chives, red bell pepper)
Flor de sal to taste
Black pepper to taste
1
Season the eel fillets with salt and black pepper
Set aside
2
Chop the onion and roast it in the oven with a thread of olive oil for 2-3 minutes to lightly dry out
3
Wrap each eel fillet using aluminum foil to make it easier and place them inside open paper-aluminum containers
4
Mix the anchovy, zucchini, and onion
Stuff the eel fillets
5
Add a splash of white dry wine to the paper rolls and drizzle with a thread of olive oil
Cook in steam if you don't have a steamer; improvise by inserting a steamer basket into a common pot without letting it touch the water (the pot should be large enough for the steamer basket to fit completely inside)
6
Clean the asparagus and cook it
Remove from the water and chill in an ice bath
7
Pan-fry the palm heart in olive oil and do the same with the asparagus
Serve the fish with the vegetables in the cooking broth.
