Eel, Quinoa, Beets and Belly Recipe

Ingredients:

• 1 lb eel fillets, skin removed
• 1 cup quinoa
• 2 cups water
• 3 small beets, peeled and cubed
• 1 lb pork belly, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions using 2 cups of water.
3. In a large bowl, toss cubed beets with 1 tablespoon olive oil, salt and pepper. Place on a baking sheet and roast in oven for 20 minutes or until tender.
4. While the beets are roasting, slice pork belly and fry in a large skillet over medium-high heat until crispy. Drain on paper towels.
5. In the same skillet, sauté eel fillets until golden brown on each side.
6. Once the beets are done, add them to the cooked quinoa and toss to combine.
7. To serve, divide the quinoa and beet mixture in plates. Top with crispy pork belly and eel fillets. Serve hot.

Verdict:

This recipe is a perfect combination of flavors and textures. The eel and pork belly are both crispy and savory, while the quinoa and beets add a slight sweetness. It’s a dish that is sure to impress your friends and family.

Serving Suggestions:

Pair this meal with a refreshing green salad and a glass of white wine for a complete and satisfying dinner. Enjoy!