Conger Eel on Quinoa
Medallions of eel are quckly sautéed and cushioned on a bed of quinoa. A simple herbed butter sauce is used on the eel. Quinoa is one of the “supergrains” -- and an ancient one, at that. It was an Incan staple; now we know it has more protein than other grains. It is cooked simply, like rice, then dressed with chopped zucchini and green onion.
Ingredients
- Quinoa
- Chicken Stock (see Cooking Basics) - 2 cups
- Quinoa - 1-1/4 cups, rinsed
- Olive Oil - 2 tablespoons
- Zucchini - 1, diced
- Green Onions - 2, chopped
- Salt and freshly ground black pepper
- Olive Oil - 2 tablespoons
- Unsalted Butter - 2 tablespoons
- Conger Eel
- Conger Eel - 1 pound, cut in medallions
- Salt and freshly ground pepper to taste
- Dry white wine - 1/2 cup
- Juice of 1 lemon
- Cornstarch - 1/4 cup
- Olive Oil - 2 tablespoons
- Herbed Butter Sauce
- Unsalted Butter - 1/4 cup
- Mixed Herbs - 2 tablespoons, minced (parsley, thyme, chervil)
- Chives - 2 tablespoons, chopped
- Garnish
- Basil and parsley - 4 sprigs, each
- Balsamic Vinegar - 2 tablespoons
- Extra-Virgin Olive Oil - 2 tablespoons
- Finely minced mixed herbs - 2 tablespoons (parsley, thyme, chervil)
Instructions
To prepare the quinoa: Bring the chicken stock to a boil. Stir in the quinoa and reduce the heat to medium-low. Cover and cook 12 to 15 minutes, until the moisture is absorbed. Fluff the quinoa with a fork.
Season the zucchini and green onion with salt and pepper. Heat the olive oil in a medium sauté pan over medium heat and add the zucchini and green onion; cook just until the vegetables are softened, 3 to 4 minutes. Add to the quinoa and place over medium-low heat. Season again and stir in the butter until it melts. Cover and keep warm.
To prepare the eel: Season the eel medallions with salt and pepper. Moisten with a little white wine and lemon juice. Coat them with cornstarch. Heat half the olive oil in a non-stick sauté pan over medium-high heat and add half the eel. Cook 45 seconds to one minute, until firm and opaque on the bottom but not colored. Turn and cook another minute, until opaque throughout. Shake the pan to keep the medallions from sticking. Remove and drain on paper towels. Repeat to finish cooking all the medallions. Do not crowd the pan or the meat will stew.
To prepare the sauce: Melt the butter in a small sauté pan over medium-low heat and stir in the herbs.
To serve: Place a bouquet of fresh herbs to one side of each warmed serving plate. Put a mound of quinoa on each plate, covering the ends of the herbs. Divide the eel medallions among the plates and place on the quinoa with the medallions slightly overlapping one another. Drizzle the eel with herbed butter sauce. Drizzle the plates with balsamic vinegar and olive oil. Dust the eddges of the plates with chopped herbs.
