Ingredients
Arroyabe Arroyabitos (baby eels)
Arroyabe White Tuna fillets
Lettuce
Endives
Shredded carrots
Olive oil
Sherry Vinegar
Preparation
Finely chop the lettuce and place it in the center of the plate. Separate a few endive leaves and alternate them with some Arroyabe white tuna fillets. Add the shredded carrots to each endive leaf.
Drain the oil from the Arroyabitos, fry them for 1 minute, and place them on top of the lettuce.
Season with a few drops of sherry vinegar and olive oil.
