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.
First cut the eel confit into even-sized pieces. Add some sticks of unpeeled Granny Smith apple. Finally, pour over the very hot, clear consommé.
Chef's Remark:
In this marine dish, the eel is served with a consommé made from dried salted tuna, typical in Andalusia, and the flavors are brought out by the contrasting sharpness of the apple.se.
Preparation by: Ángel León
Cava Raventós i Blanc Gran Reserva Personal 1998 (DO Cava), by the Josep María Raventós i Blanc winery. This 7-year-old cava has slight smoky and yeasty touches, with a fine sparkle, an elegant palate and a persistent aftertaste. It is an ideal accompaniment for this dish.
