Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Carpaccio of eel and prawns with caviar Food Carpaccio of eel and prawns with caviar Preparation time 15 minutes plus freezing time Cooking time 8 minutes Serves 6 INGREDIENTS 1 wolf eel, skin removed and filleted 1 tbsp salt 1 tbsp sugar 1 tbsp lemon zest 3 large green prawns, peeled 1 tbsp salmon roe 1 tbsp avruga caviar 1 tbsp flying fish roe 1 tbsp finely chopped chives 1 tbsp chervil leaves 1 tbsp extra virgin olive oil METHOD Combine salt, sugar and lemon zest in a small bowl. Place a sheet of plastic wrap on the bench, top with eel and sprinkle with combined salt, sugar and lemon zest. Wrap tightly in plastic wrap and freeze for several hours or overnight. Bring 1 cup of water to the boil, reduce heat to a simmer, add prawns. Poach for 5–8 minutes or until cooked through. Remove and cool. Slice into rounds. Remove eel from the freezer, thinly slice the eel, on a slicer or mandolin so it is paper thin. Arrange on the plate, top with prawn rounds. (Plate can be refrigerated and garnished later). Garnish with salmon roe, caviar, flying fish roe, chives and chervil. Season with salt and pepper and drizzle with olive oil. Food Preparation time 15 minutes plus freezing time Cooking time 8 minutes Serves 6 SHARE