Calamari with tomato concasse with fried baby eels
For 4 servings:
• 4 calamari
• 3 plumtomatoes (medium sized and firm)
• 1 packet offresh or frozen baby eels
• 4 spoonfulsof extra virgin olive oil
• 3 spoonfulsof balsamic vinegar
• Chickpeaflour
• Salt
• Blackpepper
• Parsley
Fish dishes
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PREPARATION
PREPARING THE TOMATO CONCASSE
1. Peel the tomatoes, remove the seeds and finely dice the flesh.
2. Place the diced tomato in a bowl and season to taste.
3. Add the olive oil and balsamic vinegar, mix well and set aside.
PREPARING THE FRIED BABY EELS
1. Dust the baby eels in chickpea flour.
2. Fry them in plenty of oil until they are golden brown.
3. Drain them on kitchen roll to dry off the excess oil. Set them aside.
FOR THE CALAMARI
1. Make some deep cuts in the calamari
2. Add a little salt.
3. Griddle them until they brown using a little olive oil to prevent them from sticking.
SERVING
1. Place the fried baby eels on the plate you are going to serve them on.
2. Put the griddled calamari over the top.
3. Add the tomato concasse sauce.
4. Decorate with a little chopped parsley.
