Chops of Eel with Tomato-Olive Vegetables with Basil Oil

For the eel cutlets, slice the stripped eel, drizzle with lemon, salt, pepper and sprinkle with a little cayenne pepper.

Fry in clarified butter until golden brown.

This is best done in a hot iron skillet with a little clarified butter so that the eel can nicely render its fat.

For the tomato-olive fondue, briefly sauté shallots and chopped garlic in olive oil, then add tomatoes, some white wine, the herbs and the olives. Now let the tomatoes “melt” over low heat.

Season with salt, pepper and chili.

Add the diced olives just before serving.

Add a few drops of basil oil and freshly plucked basil leaves over the finished dish.

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