Black Olive Eel
Smoked Eel stuffed with Munthari Berries and Lemon Aspen Cous Cous and wrapped in Paperbark
Degree of difficulty: Medium
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients
Smoked Eel
Cous cous
Pepper Leaf found in VIC
Munthari Berries
Lemon Myrtle Leaves
Lemon Aspen
Honey
Paperbark available from Healthfood shops
1/2 cup celery
Butter
Method
Cous Cous
Boil 1 and a 1/2 cups of water, with a pinch of salt and pepper. Add 1/2 cup chopped celery, a couple of spoons of honey, chopped pepper leaves, lemon myrtle, lemon aspens and 2 teaspoons of butter. Cover and boil till blanched.
Add cous cous and stir on a low heat for 5 mins, untill the cous cous swells.
Smoked Eel
Cut the smoked eel into segments, peel back the skin, split open and pull out the back bone.
Lay paperbark out and line with the eel. Put cous cous on the eel and line the munthari berries along the coud cous. Roll paperbark over the eel, tie tightly at each end with string. Wrap in aluminium foil and put in a hot oven preheated to 180 degrees, for 20min
Garnish with chutney, grated carrot, zuchini and red capsicum.