Eel Tempura Recipe - Great Italian Chefs

Ingredients

• 1 eel, about 700g, skinned, gutted and cleaned
• 1 orange, peel only, cut into thin strips
• 1 lemon, peel only, cut into thin strips
• 1 celery stick, cut into thin strips
• 300g of red onion, thinly sliced
• 1 orange
• 60g of caster sugar
• 50g of white wine vinegar
• 75g of cream
• olive oil, for frying
• salt
• 150g of polenta
• 5 tbsp of black sesame seeds
• 400g of water
• vegetable oil, for frying
• 200g of water
• 100g of sugar
• 100g of white wine vinegar
• 3.8g of agar agar
• 120g of lardo, smoked
• 2 garlic cloves, chopped
• 4 shallots, thinly sliced
• 1 tbsp of chopped rosemary
• 40g of white wine
• 1 bay leaf
• 80g of potatoes, diced
• 250ml of vegetable stock
• extra virgin olive oil
• freshly ground black pepper
• 1 egg
• 200g of plain flour, kept cold in the fridge, plus extra for dusting
• 250ml of sparkling water, kept cold in the fridge
• 1 courgette, finely diced
• 1 handful of raisins, cut in half lengthways
• 6 slices of guanciale
• balsamic vinegar
• edible flowers, (optional)