Mediterranean eel in a Cress Sauce with Potato Puree and Tomatoes
Mediterranean eel in a Cress Sauce with Potato Puree and Tomatoes - Prepare the eel fillets. Keep the skin and store the whole in the refrigerator... Put in the oven for about 20 minutes. Strain in the Chinese, using wooden spoon to push strongly... Add some olive oil. Cook the eel, skin-side, on a plate or in a pan, as you desire. Turn it around at the very end of the cooking. Put the potato puree on the serving dish. Place the eel next to it, skin-side up. Then, lay the preserved tomatoes on top of it as decoration.