Smoked eel with yellow split peas
Let’s cook smoked eel with fava. To begin with, peel and finely chop the onion. Heat a lot of extra virgin olive oil, and sauté the finely chopped onion with the fava until golden brown. Add some water, and simmer the fava until it absorbs all the liquids. Mass them using a blender. Once the fava absorbs all its liquids, add the salt and stir. Heat some olive oil, in a different frying pan, and quickly sauté the smoked eel on both sides. Pour in the tsipouro. Olive tree wood is used to smoke eel, to ensure ideal temperatures. Beech wood is also excellent for smoking eel. Serve the smoked eel with the fava and accompany it with a decanter of excellent tsipouro (grape distillate) which you will find on our website.