INGREDIENTS

INSTRUCTIONS

1 Cook the potatoes in a pan of boiling salted water for 15 minutes, until
tender and drain.
2 Heat 2 tbsp olive oil in a frying pan, add the eel fillets and cook for a
few minutes on each side until heated through.
3 Place the spinach in a bowl, season, drizzle over 1 tbsp olive oil and a
dash of balsamic vinegar and toss together.
4 Pile the spinach onto a plate, arrange the potatoes around the edge and
top with some of the sauted eel.
5 Thinly slice the chilli and quarter the leek. Place the sugar in a pan
with the white wine vinegar and half the chilli, bring to the boil and
simmer rapidly until thickened and syrupy.
6 Cool slightly and place in a mini food processor and blitz until smooth.
Cut the remaining leek into 5cm lengths and par-boil for three minutes in a
pan of boiling water, and drain well.
7 Heat 1 tbsp olive oil in a griddle pan, add the leeks and cook for a few
minutes on each side, or until browned and tender.
8 Heat 1 tbsp olive oil in a frying pan, add the sliced leek and remaining
chilli and soften for a few minutes.
9 Add a dash of balsamic vinegar and a dash of sherry and pour in the
syrup. Pile the chargrilled leeks onto a plate with the remaining sauted
eels and drizzle over some chilli dressing.
Converted by MC_Buster.
Per serving: 412 Calories (kcal); 34g Total Fat; (71% calories from fat);
3g Protein; 28g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 1/2 Other
Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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