Eels on celery, asparagus and tomato cream recipe – Anguilla su crema di sedano, asparagi e pomodoro

PREPARATION: 40 minutes
DIFFICULTY: medium

INGREDIENTS:

1 eel cut into pieces
2 spoons flour
oil for frying
2 white celery ribs
extra virgin olive oil
salt
pepper
16 green asparagus tips
5 tomatoes for sauce
1 teaspoon cornstarch

HOW TO PREPARE EEL ON A CREAM OF CELERY, ASPARAGUS AND TOMATO SAUCE:

1. Flour the eel slices and fry them in hot oil for a few minutes, then dry them on kitchen paper and remove the skin. Keep aside.

2. Remove filaments from celery and blanch for 2 minutes in lightly salted water, drain and reduce to a cream with a hand blender, adding the oil a little at a time. At the end correct with salt and pepper.
Blanch the asparagus tips in salted water. Drain and set aside.
In a saucepan cook for 5 minutes the tomatoes cut into pieces with a drop of oil. Reduce to a cream with the immersion blender and then pass through a fine mesh strainer. Return to the heat, add the cornstarch and mix well. Cook for another minute. Let stand 10 minutes in the refrigerator.

3. Place the cream of white celery on the bottom of the plate and arrange 2-3 pieces of eel on top. Complete with the asparagus tips and a few drops of tomato cream.