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Potato salad with eel

updated

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Ingredients for 4 servings:

  • 1 kg potatoes (waxy)
  • 300 g eel(s) – fillet (smoked)
  • ¼ liter veal stock or chicken
  • 2 shallots
  • 1 bunch of spring onions
  • 1 bunch parsley, flat
  • 2 eggs (hard boiled)
  • 2 tbsp olive oil
  • 1 tbsp vinegar, white wine
  • 1 bunch arugula
  • 1 pinch(s) of sugar
  • salt and pepper
  • Caraway seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty and savory

Cook the potatoes with salt and a little caraway seeds. Let cool, peel, and slice. Vinaigrette: Finely slice the spring onions and shallots. Mix the stock with the white wine vinegar, olive oil, shallots, and spring onions. Cut the eel fillet and hard-boiled eggs into bite-sized pieces. Wash the arugula and spin dry. Add the vinaigrette to the potato slices and mix well. Season with salt and pepper and a pinch of sugar. Finally, fold in the eel fillet pieces, boiled eggs, and arugula. Let the potato salad marinate for a while before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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