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Bean Eel Raspberry Eel

By Éric Jambon
1 h 4 raciones
Difficulty: 
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Ingredients

  • smoked eel
  • Fresh broad beans (50 g per person)
  • 50% salted butter
  • Rice milk
  • Toasted hazelnuts
  • Raspberry pulp vinegar
  • Salt and pepper
  • Fresh herbs (yarrow and pimpernel)

Broad bean mousse

  1. Blanch the broad beans in boiling salted water for 1 minute.
  2. Melt 20 g of salted butter at 50%.
  3. Transfer the beans and the melted butter to the blender.
  4. Dilute with rice milk if necessary
  5. Taste and rectify
  6. Pass through a sieve
  7. Put in a hot siphon

Eel

  1. Cut the eel into small pieces.
  2. Place a few drops of raspberry vinegar pulp on a plate.
  3. Heat over low heat.

Plating

  1. Place the bean mousse in a bowl with the siphon.
  2. Place a few pieces of eel
  3. Add a few drops of raspberry pulp.
  4. Add pieces of toasted hazelnuts
  5. Finish by adding a few fresh herb tips
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Éric Jambon

I use many products Bergner in my professional kitchen, Bergner quality products allow me to develop and achieve my recipes.

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