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Bean mousse
Bleach the beans for 1 minute in salted boiling water.
Melt 20 g of 50% salt butter.
Whisk the beans and melted butter.
Dilute with rice milk if necessary.
Taste and rectify.
Sieve the mixture.
Pour into a hot syphon.
 
Eel
Chop the eel into little pieces.
Put a few drops of raspberry pulp vinegar on a plate.
Heat on a low...

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Bean mousse
Bleach the beans for 1 minute in salted boiling water.
Melt 20 g of 50% salt butter.
Whisk the beans and melted butter.
Dilute with rice milk if necessary.
Taste and rectify.
Sieve the mixture.
Pour into a hot syphon.
 
Eel
Chop the eel into little pieces.
Put a few drops of raspberry pulp vinegar on a plate.
Heat on a low flame.
Serving
Use the syphon to put the bean mousse into a bowl.
Add a few pieces of eel.
Add a few drops of raspberry pulp.
Add chunks of toasted almond.

Top off with some fresh herb tips. 

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Ingredients 4 persons
  • 1 smoked eel
  • Fresh beans (50 g / person)
  • 50% salt butter
  • Rice milk
  • Toasted almonds
  • Raspberry pulp vinegar
  • Salt & pepper
  • Fresh herbs (yarrow
  • salad burnet).
Recipes. The Cook & Chef Institute