Cured Belly Bacon, Smoked Eel, Yellow Pepper and Lemon Mayonnaise

Prep Time:
90 min
Cook Time:
72 hours
Ready Time:
74 hours
  • 300 gram belly bacon
  • 150 gram coarse sea salt
  • 50 gram molasses
  • 200 gram smoked eel filets
  • 4 sheets of rice paper
  • 3 yellow peppers
  • Shiso Purple
  • Tatsoi
  • 1 cucumber
  • 1 Egg yolk
  • Juice of a lemon
  • 5 gram mustard
  • Pepper, salt
  • 25 ml olive oil
  • 250 ml sunflower oil
  • Grated peel of 1 lemon
Sprinkle the streaked bacon with salt and leave for 5 hours. Rinse the salt from the meat and vacuum the meat. Cook the streaky bacon in the fusion Chef by Julabo at 143.6 °F for 72 hours. Cool down as fast as possible. Cut the bacon into evenly diced pieces.

Soak the rice sheet in water. Clean the eel, place 2 filets on top of each other and roll them into a rice paper sheet. Cut them into nice portions.

Roast the peppers in the oven. Peel them; remove the seeds and white ribs.

Prepare the mayonnaise: mix the egg yolk with lemon and mustard, stir slowly while adding the oil. Season with salt and pepper.

Cut the cucumber into slices. Wash the tatsoi, cut off the Shiso Purple heads. Spread the molasses onto the belly bacon and heat them in the oven. Arrange all ingredients decoratively on a plate.

This recipe was generously provided by Edwin Soumang.
Wine Pairing: