INGREDIENTS
   
  1 PACK OF SMOKED EEL
  400 gr FRESH PASTA
  250 gr MUSHROOM
  2 CLOVES OF GARLIC
  1 SPRING ONION
  100 gr GRATED PARMESAN CHEESE
  BASIL
   
  PREPARATION
   
1. Clean and shred the mushrooms. Mince garlic and spring onion, toss in oil in a frying pan, add shredded mushrooms. Sauté on a high heat.
   
2. Cook pasta in a large pan of boiling salted water. Drain once cooked, but do not cool pasta with cold water.
   
3. Pour newly cooked pasta over the sautéed mushroom, add chopped SMOKED EEL, mix in the frying pan and serve.
   
4. Sprinkle with grated Parmesan and basil.


 
 
   
     INGREDIENTS
 


  1 PACK OF SMOKED EEL
  1 TUB OF COTTAGE CHEESE
  1 NATURAL YOGHURT MINCED FRESH DILL
  2 BIG POTATOES, BOILED I OR BAKED
  4 MINCED WALNUTS
   
   
  PREPARATION
   
1. Mix cheese, yoghurt and minced dill together.
   
2. Cut the two potatoes in big slices that will serve as a base for the other ingredients.
   
3. With a pastry bag or, otherwise with a spoon, coat the potato slices with the cheese mousse to taste. Top with fillets of SMOKED EEL.
   
4. Adorn with minced walnuts.


 

 
   
     INGREDIENTS
   
  1 PACK OF SMOKED EEL
  12 PRAWNS. COOKED AND PEELED
  150 gr WILD MUSHROOMS
  50 gr BACON
  1 SPRING ONION
   
   
  PREPARATION
   
1. Clean the wild mushrooms and cut them in strips. Chop the spring onion and toss in oil in a frying pan, add the wild mushrooms and dice of bacon. Toss during 12 min. Keep aside.
   
2. Roll fillets of SMOKED EEL around the prawns and insert three pieces on a skewer.
   
3. Heat the skewers in butter in a frying pan over a high heat for a short time.
   
4. Transfer to a serving dish, garnish with sautéed mushrooms, adorn with parsley.
   
5. Prepare a dressing with soy sauce, oil and a few drops of vinegar.


 
 
 
   
     INGREDIENTS
   
  1 PACK OF SMOKED EEL
  8 LETTUCE HEARTS
  1 ENDIVE
  2 RIPE TOMATOES
  50 gr IBERIAN CURED HAM
  20 gr CAPERS
   
   
  PREPARATION
   
1.  Wash the lettuce hearts and endive with fresh water, drain. Cut the lettuce hearts in quarters and place two hearts on each plate, forming an open fan.
   
2. In the centre, put tomato dice surrounded by SMOKED EEL. Put some endive on the tomato.
   
3. Garnish with fine ham strips and capers.
   
4. Season and dress.