For the eel confit
Cover the eel with extra virgin olive oil and add the peppercorns and cardamom seeds. Cook for about 40 minutes over the lowest possible heat, making sure that the temperature of the oil never exceeds 80ºC / 176ºF.
For the dried salted tuna consommé
What’s most important about making this consommé is that it must not boil. First cook the kombu seaweed in the water for about 20 minutes. Add the two types of soy and cook for another 20 minutes. Add the flakes of dried salted tuna and continue to cook gently for another 30 minutes. Remove from the heat and leave to stand for half an hour. Pour into a Clarimax (Business Watch, page 124) to convert into a very clear yet flavorsome consommé.