Smoked Eel with Sautéed Shiitake Mushrooms glazed in Unagi Sauce

Purchase smoked eel fillets from the Blue Deli Corner at selected Blue Island Fish Markets

Get all the ingredients ready:

1. Prepare the carrot purée

2. Make the Unagi sauce

3. Cook the vegetables

4. Cook the eel fillets

5. Serve

Method:

Put all the ingredients for the carrot purée in a saucepan and add water until the carrots are covered. Cook until the carrots are soft, strain and save a small amount of the liquid.  Put the carrots in a blender and blend until smooth. If necessary, add some of the liquid. Put all the ingredients for the sauce in another saucepan and cook over a medium to high heat for 10 minutes. Brush the fillets with the Unagi sauce and place them in a baking dish that has been lined with baking paper. Bake in a pre-heated oven at 180˚C for 5 minutes.

At the same time, cook the soya beans and peas in a saucepan for a minute. When they are ready transfer them to a frying pan with a little butter, salt and pepper.

Then put the sesame oil in another frying pan and fry the mushrooms for two minutes. Add 2 – 3 tablespoons of the Unagi sauce and cook for another minute until they are glazed. Serve the fillets on a plate with the vegetables, carrot purée and sauce.

The recipe can also be made with Sole fillet or Yellowfin tuna fillet.