Smoked Eel with Lima Bean Purée

Smoked Eel with Lima Bean Purée is a modern, elegant dish that masterfully combines delicate flavors and refined textures. Featuring smoky, tender eel atop a creamy bed of lima bean purée, this plate is completed with crisp polenta chips, torched asparagus, aromatic basil oil, thinly sliced shallots, and a sprinkle of nutrient-rich dulse seaweed.

Why You’ll Love This Recipe

This recipe is an exceptional showcase of fine dining at home. It offers a beautiful balance of umami, herbaceous freshness, and crispy textures. Smoked eel brings depth and complexity, while the mild lima bean purée provides a creamy contrast. Each element is purposeful, from the herbal lift of basil oil to the sea essence of dulse. Visually striking and flavor-forward, this dish is perfect for special occasions or an impressive culinary experience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 smoked eel fillets
• 1/2 cup lima beans, cooked and puréed
• 4 polenta chips (prepared or homemade)
• 6 asparagus spears, torched or grilled
• 2 tablespoons basil oil (fresh basil blended with olive oil)
• 2 shallots, thinly sliced
• 1 tablespoon dulse seaweed (or other seaweed flakes)
• Salt and black pepper to taste

Directions

1. Prepare the Lima Bean Purée:
   Cook the lima beans until tender, then purée them in a food processor with olive oil, salt, and black pepper until smooth. Set aside.
2. Make the Polenta Chips:
   If using homemade polenta, cook it per the package instructions. Once done, pour into a flat dish, cool until firm, then cut into chips. Bake or fry until crisp and golden.
3. Torch the Asparagus:
   Toss asparagus spears lightly in olive oil. Using a kitchen torch or grill, char until they develop color but remain tender-crisp and vibrant.
4. Assemble the Dish:
   Spread the lima bean purée in a wide streak or circle on each plate. Place smoked eel fillets on top in a refined presentation.
5. Add the Garnishes:
   Arrange the polenta chips beside or around the eel. Lay the torched asparagus over or next to the eel. Drizzle with basil oil.
6. Final Touches:
   Scatter the thin shallot slices and dulse seaweed flakes over the plate. Season lightly with salt and freshly ground black pepper.
7. Serve Immediately:
   Present the dish warm to enjoy the contrast of creamy purée, crisp garnishes, and aromatic oil.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 350 kcal per serving

Variations

• Vegetarian Alternative: Substitute smoked tofu or grilled eggplant for the eel.
• Additional Texture: Add crushed toasted nuts like hazelnuts or pine nuts for crunch.
• Citrus Note: Finish with a squeeze of lemon or orange zest for brightness.
• Sauce Variation: Replace basil oil with a chive vinaigrette or garlic-infused oil for a flavor twist.
• Alternative Greens: Use charred broccolini or green beans in place of asparagus if desired.

Storage/Reheating

This dish is best served immediately due to the delicacy of the smoked eel and the crispness of the polenta chips. If needed, store components separately in airtight containers in the refrigerator for up to 1 day. Reheat the polenta chips and asparagus in a hot skillet or oven. The purée can be gently rewarmed in a saucepan.

FAQs

What is the best type of smoked eel to use?

Cold-smoked eel is traditional and delivers a rich, delicate flavor. Purchase from a reputable fishmonger for best quality.

Can I use canned lima beans?

Yes, canned beans are convenient and work well. Be sure to rinse and drain before puréeing.

How do I make basil oil at home?

Blend fresh basil leaves with high-quality olive oil and a pinch of salt. Strain if you prefer a clear oil.

What is dulse seaweed, and where can I find it?

Dulse is a red seaweed with a mild, briny flavor. It’s available in specialty food stores or online in flake or whole form.

Can I use regular asparagus instead of torched?

Yes, grilled, steamed, or roasted asparagus will also work. Torching simply adds a smoky finish.

Are polenta chips difficult to make?

Not at all. Once polenta is cooked and cooled, it can be cut and crisped easily by baking or shallow frying.

What can I use instead of shallots?

Red onion, very thinly sliced, can be substituted, though it has a sharper bite.

Can I make this dish dairy-free?

Yes, use olive oil or a plant-based butter when making the lima bean purée and polenta.

What wine pairs well with this dish?

A dry white wine such as Sauvignon Blanc or a lightly oaked Chardonnay complements the smoked eel and herbs.

Is this dish suitable for a dinner party?

Absolutely. It’s visually stunning, unique, and can be partially prepped ahead for elegant entertaining.

Conclusion

Smoked Eel with Lima Bean Purée, Polenta Chips, Torched Asparagus, Basil Oil, Shallots, and Dulse Seaweed is a sophisticated, well-balanced dish that celebrates flavor, artistry, and texture. Whether you’re preparing it for an intimate dinner or a special event, this recipe delivers a restaurant-quality experience in every element. Refined, yet approachable, it’s a perfect example of thoughtful and creative home cooking.

Smoked Eel with Lima Bean Purée

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A refined dish of smoked eel paired with creamy lima bean purée and crispy polenta chips, topped with torched asparagus, fragrant basil oil, delicate shallots, and a hint of dulse seaweed for a unique umami finish.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Boiling, Grilling, Assembling
• Cuisine: Modern European

Ingredients

Units USM Scale 1x2x3x

• 2 smoked eel fillets
• 1/2 cup lima beans, cooked and puréed
• 4 polenta chips (prepared or homemade)
• 6 asparagus spears, torched or grilled
• 2 tablespoons basil oil (fresh basil blended with olive oil)
• 2 shallots, thinly sliced
• 1 tablespoon dulse seaweed (or other seaweed flakes)
• Salt and black pepper to taste

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Instructions

1. Prepare the Lima Bean Purée: In a small saucepan, cook the lima beans until tender, then drain and purée them in a food processor with a pinch of salt, black pepper, and a small splash of olive oil. Set aside.
2. Make the Polenta Chips: If using homemade polenta, prepare it by cooking the polenta according to the package instructions. Once cooked, spread it on a baking sheet, allow it to cool and firm up, and then cut into triangles or squares. Bake or fry until golden and crispy.
3. Torch the Asparagus: Lightly coat the asparagus spears with olive oil and torch or grill them until slightly charred but still crisp and bright green.
4. Assemble the Dish: On a plate, spread a generous layer of lima bean purée. Top with the smoked eel fillets, arranging them elegantly over the purée.
5. Add the Garnishes: Place the crispy polenta chips beside the eel, and arrange the torched asparagus over the dish. Drizzle with basil oil, and sprinkle with fresh shallot rings and dulse seaweed for added flavor and texture.
6. Finish and Serve: Season with a pinch of salt and freshly cracked black pepper. Serve immediately for a visually stunning and deliciously savory dish.

Notes

• Polenta chips can be made in advance and reheated just before serving.
• Adjust the intensity of the basil oil by blending with more or less olive oil to your taste.
• Use a culinary torch for precision when charring asparagus.

Nutrition

• Serving Size: 1 plate
• Calories: 350
• Sugar: 2g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 75mg