Eel recipe from Die Quadriga

Eel recipe from Die Quadriga

Eel recipe from Die Quadriga

Fatty eel with green apple juice, red chard, chervil, Pimpinelle and wood sorrel freshly picked in the morning by Chef Jay Meisel

May 5, 2013

serves for

4

total time

1 HR 30 MIN

ingredients

eel
150 g, smoked
fresh eel
800 g, cut in four
Apples
8 each
Horseradish
3 g
herbs
100 g, wild
Celery
50 g
gelatine
1 sheet
Olive oil
Garlic
1 clove
Veal broth
0.5 l
Red port
0.2 l
Madeira
20 ml
salt

Preparation

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.

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