1 Cook the potatoes in a pan of boiling salted water for 15 minutes, until tender and drain. 2 Heat 2 tbsp olive oil in a frying pan, add the eel fillets and cook for a few minutes on each side until heated through. 3 Place the spinach in a bowl, season, drizzle over 1 tbsp olive oil and a dash of balsamic vinegar and toss together. 4 Pile the spinach onto a plate, arrange the potatoes around the edge and top with some of the sauted eel. 5 Thinly slice the chilli and quarter the leek. Place the sugar in a pan with the white wine vinegar and half the chilli, bring to the boil and simmer rapidly until thickened and syrupy. 6 Cool slightly and place in a mini food processor and blitz until smooth. Cut the remaining leek into 5cm lengths and par-boil for three minutes in a pan of boiling water, and drain well. 7 Heat 1 tbsp olive oil in a griddle pan, add the leeks and cook for a few minutes on each side, or until browned and tender. 8 Heat 1 tbsp olive oil in a frying pan, add the sliced leek and remaining chilli and soften for a few minutes. 9 Add a dash of balsamic vinegar and a dash of sherry and pour in the syrup. Pile the chargrilled leeks onto a plate with the remaining sauted eels and drizzle over some chilli dressing. Per serving: 412 Calories (kcal); 34g Total Fat; (71% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 78 (19%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 94.8mg||3 %|
|Potassium 452.7mg||12 %|
|Total Carbohydrate 79.1g||23 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 76.4g|
|Protein 2.4g||3 %|
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Calories per serving: 418
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