Eel salad with honey mustard dressing


  • 4 eel fillets
  • 3 – 4 eggs
  • 10.6 oz green beans
  • 2 tomatoes
  • ½ yellow pepper
  • Small romaine lettuce
  • ½ red onion, in rings
  • 4 tbsp honey mustard dressing
  • 1 tbsp olive oil


Makes four servings of eel salad 1. First boil the eggs by placing them in a pan of (salted) cold water and bringing this to the boil. Let them boil for no longer than 1 minute, then turn off the heat and cover. Leave to stand for 10 minutes and then place the eggs in cold water. 2. At the same time, bring a second pan of water to the boil for the green beans. Top and tail the beans and only add them to the pan once the water has come to the boil. Boil them for about 3 minutes, until the beans are al dente. Then cool them in ice-cold water immediately. This method is called blanching. 3. Cut the tomatoes into wedges and remove the flesh (this is too moist and will not be used in the salad). Cut the yellow pepper into strips and the red onion into thin rings. Tear the romaine lettuce into large pieces and place it in a bowl together with the tomato and green beans. Mix the honey mustard dressing with a tablespoon of olive oil to make it thinner and dress the vegetables. Toss the salad and place it into four deep dishes or bowls. 4. Peel the eggs and cut them into quarters. Cut the eel fillets into chunks and add these to the bowls, along with the egg quarters. A delicious salad for the summer! Tip: would you like a more substantial evening meal? Add around 4 boiled potatoes in their skins, cut into halves.