BABY EELS WITH PILPIL SAUCE

Marcos Morán
2015

INGREDIENTS (to serve 4)
Baby eels
100 gr baby eels, live
2 kg flaked ice
2 kg cold water
Mild olive oil flavoured with garlic
Hake pilpil-style
1 head of hake (about 300gr)
1 clove garlic
10 gr salt
50 gr water
1.250 gr mild olive oil
1 cayenne pepper
Others
Kimchi
Fried bread crusts
PREPARATION:
Baby eels: Mix the water and flaked ice. Place the baby eels in the iced water and leave only until they stop moving. After just 2 minutes, they are stunned and can be used. If left for five minutes, they die. Sauté the stunned baby eels over a medium heat in garlic-flavoured oil.
Hake pilpil-style: Place all the ingredients in a vacuum pack and confit at 60ºC for 3 hours. Cool, then strain.
Separate the fat from the cooking juices, and form an emulsion using a hand beater, similar to a hot hake mayonnaise. Season with salt.
TO SERVE:
Place a spoonful of hake pilpil in a deep dish. Top with baby eels, five or six drops of kimchi and a few fried bread crusts.