Roasted Eel on Pecorino cream with lemon and Roasted Cherry Tomatoes
Ingredients (serves 4):
1 medium-sized eel (approximately 200g/7oz)
100g/3.5oz Pachino cherry tomatoes
80g/3oz fresh cream
3-4 bay leaves
1 sun-dried tomato
Extra virgin olive oil to taste
Salt to taste
After removing the outer mucus layer and the entrails, fillet and remove the eel from the spine using a slim and sharp knife. Cut the eel into four pieces.
In a large pan, bring the water to a boil together with the bay leaves, one lemon sliced into quarters, the sun-dried tomato and the onion. When the water comes to a boil, season to taste and add the eel fillets, taking the pan off the heat. Leave to cool in the pan until completely cold, then remove the eel and place in a dish. Place a light weight on top in order to retain the flat and non-curved shape and put into the refrigerator. Add the cubed Pecorino to the fresh cream in a small saucepan and melt over a low heat for a few moments until combined to form a cream, using a hand blender if necessary. Put the sauce to one side.
Slice the cherry tomatoes into halves and place them in a baking pan with the “flat” side facing up. Dust with confectioner’s sugar, oregano, salt and a dash of olive oil. Preheat the fan oven to 100°C/212°F, then bake the cherry tomatoes for around two hours. Using a non-stick skillet, sear the eel pieces with the skin facing down, ensuring that they are nicely golden and crispy but not burnt. Serve each slice on a separate plate with the Pecorino cream on the bottom, topped with the roasted cherry tomatoes and a sliver of lemon zest, garnishing with a few mint leaves.