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Fried eel with salad and balsamic vinegar dressing

Gino D'Acampo from Good Food Live
For a distinctive main course try Gino D'Acampo's luxurious recipe for fried eel garnished with caviar

Fried eel with salad and balsamic vinegar dressing

Method

1. Coat the eel slices in flour and season with salt and freshly ground pepper.

2. Heat 4 tablespoons of olive oil in a large, heavy-based frying pan. Fry the eel slices for 2 and a half minutes on each side, until golden brown.

3. Mix together the remaining olive oil and the balsamic vinegar to make a dressing. Season with salt and freshly ground pepper. Toss the salad with the dressing.

4. Divide the salad leaves among 4 serving plates, placing the salad in the centre of each dish. Arrange the eel slices around the salad and add half a tsp of caviar between each eel slice. Serve.

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Serves: 4

Prep: 15 min
Cook: 10 min

Ingredients
600g Eel, sliced into 1.5cm thick slices
salt and fresh ground black pepper
100g plain flour
10 tbsp extra virgin olive oil
4 tbsp Balsamic vinegar
200g mixed salad leaves
50g caviar