Ingredients for 4 people
• 200 g. smoked eel
• 150 g, ‘Koxylia Kipeftikon’ pasta
• ½ bunch of parsley
• 100 ml elixir Isis
• 2 – 3 tablespoons of Oxos
• 1 tablespoon honey Kipseli
For the mustard sauce
• 1 egg yolk
• 100 g. mustard
• 100 ml extra virgin olive oil
• 80 ml water
• 1 tablespoon lemon juice
• Salt and pepper
Boil the ‘Koxylia Kipeftikon’ pasta in plenty of salted water according to directions until tender. Strain and let cool.
Make the mustard sauce by adding the lemon juice, the mustard, the egg yolk, salt and pepper in a blender and beat on high speed adding extra virgin olive oil until they begin to blend just like mayonnaise. Add the water and continue beating for a few more seconds. Pour the mustard sauce in a large bowl and pour over the cold pasta while tossing to cover it all.
Add chopped parsley and continue stirring.
Chop half eel and add it to the pasta salad and stir to mix the ingredients. Cut the remaining eel in strips. In a frying pan heat the elixir until it starts to caramelize and then add to the eel making sure it is covered with the elixir. Add the honey in the pan and mix gently until it dissolves and is mixed with the rest materials.