Cook the veal broth, Port and Madeira down by about half, with the garlic and a pinch of salt; cool. Pour the cooking liquid into a vacuum packing bag, add the 4 pieces of eel, seal the bag and cook it bain-marie for 20 minutes at 65°C.
Juice the apples and add salt. Add the fresh apple juice to the gelatine and blend to obtain a frothy foam. Marinate the wild herbs and celery in the olive oil. In a bowl, place the foam, a piece of whole eel and a few cubes of smoked eel. Grate fresh horseradish over it and garnish with wild herbs and celery leaves.