The Psychedelic Eel | Stefano Cerveni | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 2 skinless eel fillets weighing 300 g each
• 1 cooked beetroot
• 100 g sugar
• 60 g white wine vinegar
• 100 g water
• 10 g fine salt
• 2 yellow bell peppers
• 2 red bell peppers
• Balanced salt (50 g sugar, 35 g fine salt)
• 200 ml water
• 5 g xanthan gum
• 50 g parsley
• 2 g xanthan gum
• Water
• 100 g nishiki rice
• 400 ml water
• 1 liter sunflower seed oil
• A little fine salt