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Who can resist Unagi Kaba-Yaki when it’s displayed in the front-row of the specialty section in one’s neighborhood fish market ?
I certainly can’t, so today I got to enjoy preparing and consuming (sharing the eel and avocado with Bella) this wonderful, light and tasty salad, accompanied by a few pieces of Knäckebrot.
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Bon Appetit ! Life is Good !
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All about Belgian Endive
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All about Knäckebrot
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Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)
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Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- rinse the eel, pat dry, cut into pieces
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- marinate frissee with raspberry vinaigrette or vinaigrette of your choice, top with eel
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- add sliced, salted radishes, egg, avocado and onion rings, top each piece of fish with grated horseradish, drizzle a bit of dressing over avocado and egg
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- Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)
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- Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)
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- Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)
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Eel is so good, but we don’t get it much here in western Canada.
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Try online, Anneli 🙂 Cheers !
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