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Eel under with olive tapenade

This tapenade variant is prepared with green olives and Parmesan cheese and gives a nice contrast to the eel. You can endlessly vary it yourself.

Makes 650g.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Pescetarian

Ingredients

500
g
smoked eel fillet
100
g
green olives, pitted
50
g
parmesan cheese
30
g
pine nuts
1
lemon
as needed
olive oil
salt and pepper

Scale recipe

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