Bean Eel Raspberry
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
1 smoked eelFresh beans (50 g / person)
50% salt butter
Rice milk
Toasted almonds
Raspberry pulp vinegar
Salt & pepper
Fresh herbs (yarrow
salad burnet).
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.
