Smoked eel with chicory
Description
The dish is prepared without unnecessary complications. Cut the fillet diagonally into 8 pieces. Prepare the dressing. Using a vegetable peeler, carefully remove the zest from the lemon and orange. Squeeze the juice from the fruits. Set aside the lemon juice, and pour the orange juice into a small saucepan. Add the zest and sugar. Bring to a boil and let cool. In a bowl, whisk together the mustard, reserved lemon juice, and sunflower oil. Add the cooled orange juice mixture and parsley. Season with salt and ground black pepper to taste, and whisk thoroughly. Arrange chicory leaves in a circle on plates. Place radicchio leaves between the chicory leaves. Drizzle the leaves with the prepared dressing and arrange the eel in a star shape in the center. Garnish with parsley and serve with the remaining dressing. The finished dish is ready to be served.