Fried Eel with Zucchini and Papaya
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
300
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 300 kcal | (14 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 1 Papaya
- 2 shallots
- 1 walnut sized pc ginger
- 2 Tbsps butter
- untreated Lemon peel
- 2 Limes (Juice)
- salt
- white freshly ground pepper
- 2 tsps Maple syrup
- 4 pcs
- 2 Tbsps vegetable oil (to fry)
- 1 Tbsp Chervil
Preparation steps
1.
Rinse the zucchini and cut into bite-size pieces. Cut the papaya in half, remove the core and peel the halves. Cut into strips. Peel and dice the shallots. Peel the ginger and cut into strips.
2.
Heat 1 tablespoon of butter and fry the zucchini in it. Add the papaya, shallots, lemon zest and ginger strips. Cook briefly.
3.
Pour in the lime juice and season with salt, pepper and maple syrup. Rinse the eel, pat dry and cut the fillets from the backbone.
4.
Heat oil and add the remaining butter. Fry the eel about 5 minutes. Serve with the zucchini and papaya, garnished with chervil leaves. Goes well with wild or long-grain rice.
