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Fatty eel with green apple juice, red chard, chervil, Pimpinelle and wood sorrel freshly picked in the morning by Chef Jay Meisel
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
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.