Grilled eel with cold potato salad

Name: Grilled eel with cold potato salad
Yield: 4
Ingredients: Pepper; Salt; ¼ dl White wine vinegar; ½ Cucumber; ¾ dl Olive oil; ¾ kg Small cooked potatoes; 1 tbsp Fresh thyme; 1 clove Garlic, crushed; 1 bundle Radishes; 1 Red onion in narrow boats; 1 twig Thyme; 12 Sage leaves; 2 tbsp Clip Cress; 2 tbsp Cut chives; 600 g Eel

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Grilled eel with cold potato salad

		Pepper
		Salt
¼	dl	White wine vinegar
½		Cucumber
¾	dl	Olive oil
¾	kg	Small cooked potatoes
1	tbsp	Fresh thyme
1	clove	Garlic, crushed
1	bundle	Radishes
1		Red onion in narrow boats
1	twig	Thyme
12		Sage leaves
2	tbsp	Clip Cress
2	tbsp	Cut chives
600	g	Eel

Instructions for Grilled eel with cold potato salad

To prepare the Grilled eel with cold potato salad recipe, please follow these instructions:

Cut the eels into pieces of approx. 8 cm. And put them in a marinade consisting of olive oil, garlic, thyme, sage and white wine vinegar for at least 1 hour in the refrigerator.

Cut the radishes in quarters, halve the cucumber, remove the kernels and cut it into slices. Mix potatoes, red onion, radishes, cucumber, thyme and chives. Whisk olive oil and white wine vinegar together and taste with salt and pepper. Bring the dressing over the salad and let it pull approx. 1 hour in refrigerator. Decorate with a casserole just before serving.

Grill the eels on the grill or place them on a barbecue pan with good heat approx. 7 min. on every side. Season with salt and pepper. Serve the eels together with the potato salad, bread and lemon.

Grilled eel with cold potato salad

Ingredients for Grilled eel with cold potato salad

Instructions for Grilled eel with cold potato salad

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