Name: Wasabi-Glazed Eel Napoleon with Avocado Mousse and Tomato-Jellyfish Consommé
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: french
Ingredients: 8 ounces fresh eel fillet (cleaned and deboned); 2 tablespoons wasabi paste; 3 tablespoons honey; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 4 sheets phyllo pastry; 3 tablespoons unsalted butter (melted); 2 large ripe avocados (peeled and pitted); 2 tablespoons heavy cream; 1 tablespoon fresh lemon juice; 4 ounces prepared jellyfish (desalted and julienned); 3 medium tomatoes (roughly chopped); 2 cups vegetable stock; 2 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 2 tablespoons sesame oil; 1 teaspoon white pepper; 2 tablespoons fresh chives (finely chopped); 1 teaspoon sea salt; 1 tablespoon mirin; 2 egg whites (for clarifying consommé); Microgreens for garnish

Wasabi-Glazed Eel Napoleon with Avocado Mousse and Tomato-Jellyfish Consommé

An elegant French-Chinese double fusion that layers crispy phyllo pastry with succulent wasabi-glazed eel and silky avocado mousse, accompanied by a delicate tomato consommé studded with tender jellyfish. This dish marries the precision of French technique with bold Chinese flavors, creating a harmonious balance of textures and tastes that celebrate both culinary traditions.

80 min

Hard

4 servings

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Taste Profile

Sweet6/10

Salty7/10

Sour4/10

Umami8/10

Spicy5/10

🥄 Texture

This dish offers a complex interplay of textures, from the crispy, flaky layers of phyllo pastry to the creamy smoothness of the avocado mousse. The eel provides a tender chewiness, while the jellyfish in the consommé adds a unique, slightly crunchy texture.

👃 Aroma

The aroma profile is rich and varied, with the earthy sweetness of honey and wasabi glaze on the eel, the fresh zestiness of lemon in the avocado mousse, and the aromatic warmth of garlic, ginger, and sesame oil from the consommé.

🍷 Pairs Well With

A dry Riesling or a crisp, light-bodied Sake would complement the dish's complex flavors and textures, balancing the sweetness and spiciness while enhancing the umami notes.

🥗 Side Dishes

A simple cucumber salad dressed with rice vinegar and sesame seeds, or steamed edamame sprinkled with sea salt would make refreshing, light side dishes that complement the main course without overwhelming its flavors.

Ingredients(22 items)

18 ounces fresh eel fillet (cleaned and deboned)

22 tablespoons wasabi paste

33 tablespoons honey

42 tablespoons soy sauce

51 tablespoon rice vinegar

64 sheets phyllo pastry

73 tablespoons unsalted butter (melted)

82 large ripe avocados (peeled and pitted)

92 tablespoons heavy cream

101 tablespoon fresh lemon juice

114 ounces prepared jellyfish (desalted and julienned)

123 medium tomatoes (roughly chopped)

132 cups vegetable stock

142 cloves garlic (minced)

151 tablespoon fresh ginger (minced)

162 tablespoons sesame oil

171 teaspoon white pepper

182 tablespoons fresh chives (finely chopped)

191 teaspoon sea salt

201 tablespoon mirin

212 egg whites (for clarifying consommé)

22Microgreens for garnish

Instructions

Prepare the wasabi glaze by whisking together 2 tablespoons wasabi paste, 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon mirin in a small bowl. Set aside.

Cut the eel fillet into 4 equal portions. Heat 1 tablespoon sesame oil in a non-stick pan over medium-high heat. Sear the eel skin-side down for 3 minutes until crispy, then flip and cook for 2 more minutes.

Brush the wasabi glaze generously over the eel pieces and cook for an additional 1-2 minutes, allowing the glaze to caramelize. Remove from heat and keep warm.

Preheat oven to 375°F (190°C). Brush each phyllo sheet with melted butter, stack them, and cut into 12 equal rectangles (3x4 inches). Place on a parchment-lined baking sheet and bake for 8-10 minutes until golden and crispy. Set aside.

For the avocado mousse, blend 2 avocados, 2 tablespoons heavy cream, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a food processor until completely smooth. Transfer to a piping bag and refrigerate.

To make the consommé, heat 1 tablespoon sesame oil in a pot over medium heat. Sauté minced garlic and ginger for 1 minute until fragrant.

Add chopped tomatoes and cook for 5 minutes until they break down. Add 2 cups vegetable stock and simmer for 15 minutes.

Strain the tomato mixture through a fine-mesh sieve, pressing to extract all liquid. Return the liquid to the pot.

For clarification, whisk 2 egg whites until frothy and stir into the warm (not boiling) consommé. Simmer gently for 10 minutes as the egg whites collect impurities, then strain through cheesecloth. Season with 1/2 teaspoon salt and white pepper.

Blanch the julienned jellyfish in boiling water for 30 seconds, then shock in ice water. Drain and pat dry. Add to the warm consommé just before serving.

To assemble the napoleon, place one phyllo rectangle on each plate. Pipe a layer of avocado mousse on top, then add a piece of glazed eel. Repeat with another phyllo layer, mousse, and top with a final phyllo rectangle.

Ladle the tomato-jellyfish consommé around the napoleon. Garnish with fresh chives and microgreens. Serve immediately while the phyllo is crispy.