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Senia Rice With Eel Stock And Cherries


Senia Rice With Eel Stock And Cherries Recipe

Ingredients:
  • Smoked eel 370 g
  • Olive oil for frying As needed
  • Eel 335 g, fresh
  • Purple garlic 1 cloves, unpeeled
  • Olive oil 20 g
  • Scallion 100 g
  • Carrot 85 g
  • Leek 85 g (the white part)
  • Aloin-free aloe vera flesh 40 g, chopped (5 years old)
  • Black peppercorn 6 each
  • Monkfish skins 300 g
  • Chickpeas 335 g, dried
  • Water 6,5 l, mineral
  • Wild rosemary 4 sprigs (from Montgó)
  • Salt To taste
  • Mild olive oil 2 l
  • Grape seed oil 1 l
  • Wild rosemary 300 g, from Montgó
  • Picota cherry pulp 1 kg
  • Water 500 ml, mineral
  • Sugar 30 g
  • Aloe vera powder 12 g
  • Rosemary olive oil As needed
  • Beurre noisette 100 g
  • Scallion 100 g
  • Mediterranean cuttlefish 500 g, fresh
  • Oil 10 g, from frying the smoked eel
  • Onion noisette 60 g
  • Senia rice 250 g with Valencia D.O.
  • Smoked eel stock 800 g
  • Oil 20 g, from frying the smoked eel
  • Cuttlefish 60 g, chopped
  • Rice 160 g, precooked
  • Stock 120 g, from the first cooking phase
  • Cherries 6
  • Rosemary flowers To taste
Directions:
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