Smoked Eel with Foie Gras and Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 400 grams Smoked eel
- 200 grams Foie gras
- 6 Artichoke bottoms (from a jar)
- 4 Tbsps
- 2 Tbsps White vinegar
- salt
- peppers
- 2 Tbsps olive oil
- Lettuce
Preparation steps
1.
Remove eel skin, separate flesh from bones and cut flesh diagonally into thin slices. Cut foie gras into slices. Cut artichoke bottoms into slightly smaller shapes.
2.
Arrange artichokes decoratively in the center of 4 plates. Garnish with eel and foie gras. Rinse lettuce and spin dry. In a bowl, whisk together vinegar and olive oil and season with salt and pepper. Toss lettuce with vinaigrette and arrange on artichokes. Garnish plate with lingonberry sauce, as shown. Serve immediately.
