Salad ofmarinated eel


Serves 4:

  • 250 g Medusa marinated eel
  • 150 g curly salad
  • 20 g pomegranate seeds
  • 20 g pine nuts
  • 1 spring onion
  • Lemon juice
  • Extra virgin olive oil
  • Salt


Wash and drain the salad thoroughly. Put it on the bottom of a serving dish. Clean the spring onion and cut half into thin wedges. Cut the marinated Medusa eel into pieces and place it on the salad bed, alternating the pieces of eel with the spring onion. Complete the salad by sprinkling it with pine nuts and pomegranate seeds. Season with a citronnette prepared by emulsifying 3 tablespoons of extra virgin olive oil and 2 of lemon juice, a pinch of salt and the rest of the onion, very finely chopped.

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