Yellowtail and Smoked Eel Sandwich
1 serving
10 minutes
This exquisite sandwich is a true work of culinary art, combining the delicate freshness of yellowtail with the rich, smoky aroma of smoked eel. The toasted brioche with a golden crust serves as the perfect base for a refined seafood mixture soaked in a sauce of mayonnaise, lemon zest, and green onions. The light acidity of lemon juice enhances the depth of flavor, while the delicate lemon jelly adds subtle sweetness and freshness. Chilled green onions provide a crunchy texture to the sandwich and complete the harmony of flavors. This dish is an ideal choice for gourmets who appreciate the balance of classic and unexpected combinations.
1
Quickly toast the brioche in a dry pan to create a crust.
- Brioche: 80 g
2
Heat in the oven at 180 degrees for 3 minutes.
- Yellowtail amberjack: 35 g
- Smoked eel: 35 g
3
Cut the yellowtail and smoked eel into small cubes.
- Yellowtail amberjack: 35 g
- Smoked eel: 35 g
4
For the dressing, mix mayonnaise with green onions and lemon zest.
- Mayonnaise: 35 g
- Spring onion: to taste
- Lemon zest: 1 g
5
Add a little lemon juice.
- Lemon juice: to taste
6
Soak green onions in icy water for 1 hour.
- Spring onion: to taste
7
Cut into strips.
8
Mix the dressing sauce with the fish.
- Yellowtail amberjack: 35 g
- Smoked eel: 35 g
- Mayonnaise: 35 g
9
Place on toasted brioche.
- Brioche: 80 g
10
Garnish with lemon jelly and green onions.
- Jelly (dessert gel): 20 g
- Spring onion: to taste
