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Three textures of Eel

Three textures of Eel
Originals

Begoña Rodrigo

Level
Intermediate
Time
60 min
3 hours marinating + 32 sous vide cooking + 1 hour 45 min cold cooking + 12 hours storage + 90 min smoking
Category
Main dishes
Allergens
Dairy, Fish, Lácteos, Pescado

This recipe belongs to:

Mediterranean Fine Cuisine

Watch recipe in video

Begoña Rodrigo

Born in Valencia in 1975, Begoña Rodrigo started to study industrial engineering at the Universidad Politécnica de Valencia. Her restaurant ‘La Salita’ has got 3 Soles Repsol and she goes on growing with new challenges, being ‘Restaurante Nómada'.

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