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Receta River Test Smoked Eel Salad With Baked Sweet Tomatoes, Herb

Name: River Test Smoked Eel Salad With Baked Sweet Tomatoes, Herb
Ingredients: 4 lrg Plum tomatoes; 4 tsp Balsamic vinegar; 1 tsp Caster sugar; 2 Tbsp. Minced mixed fresh herbs - basil, tarragon, chives and flat-leaf parsley; 150 ml Mayonnaise; 8 piece smoked eel; 12 x Quails Large eggs, soft boiled for 11/2 min; 2 tsp Freshly squeezed lemon juice; 2 Tbsp. Extra virgin olive oil; Mixed salad leaves; Salt and freshly grnd black pepper

de Global Cookbook

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Ingredientes

4 lrg Plum tomatoes
4 tsp Balsamic vinegar
1 tsp Caster sugar
2 Tbsp. Minced mixed fresh herbs - basil, tarragon, chives and flat-leaf parsley
150 ml Mayonnaise
8 piece smoked eel
12 x Quails Large eggs, soft boiled for 11/2 min
2 tsp Freshly squeezed lemon juice
2 Tbsp. Extra virgin olive oil
Â Â Mixed salad leaves
Â Â Salt and freshly grnd black pepper

Direcciones

Preheat the oven to 180c/350f/Gas 4 and preheat the grill to high.
1 Halve the tomatoes lengthways, sit on a baking sheet, sprinkle over the balsamic vinegar and caster sugar and season with salt and pepper.
2 Grill the tomatoes till browned, transfer to the oven and cook for 15-20 min, or possibly till tender but slightly crisp on the outside. Mix the herbs into the mayonnaise and season.
3 Cut the eels into chunks and arrange around the edge of a large plate.
Add in small spoonfuls of mayonnaise and top each with a quails egg, then spoon the tomatoes around the plate.
4 Mix together the lemon juice and extra virgin olive oil, season, drizzle over the salad leaves and toss to dress. Pile the salad leaves into the centre of the plate.