Sweet And Sour Eel With Papaya Pepper

Preparation:

Preparation: Fillet the eel, cut the fillets and roll them up to form pinwheels; pierce them with a skewer and cook them in acidulated water (water, wine, vinegar, peppercorns, celery, carrot and chopped onion) for 20 minutes. In the meantime clean and season the endive with oil and salt. Slice the beetroot and serve it on the salad together with the eel and the papaya seeds (inside the fruit) simply seasoned with oil and salt.