* Photos are indicative.
Step by Step Instructions
- Step 1: Sauté the sliced onion and the olive oil in a saucepan gradually until golden brown.
- Step 2: Mix in the yellow split peas and stir well.
- Step 3: Top it up with water until it is completely covered.
- Step 4: Simmer the yellow split peas until all excess liquid has been absorbed. Season with salt.
- Step 5: Heat olive oil in a nonstick frying pan, and sauté the eel quickly on both sides. Finish by pouring in the tsipouro.
- Step 6: Serve the yellow split peas in a shallow dish and garnish with the eel.
Ingredient List
- 600g smoked eel fillet
- 200g onion(for the fava)
- 400g yellow split peas
- 100ml extra virgin olive oil 1,5 lt.
- water
- 30ml tsipouro with anise