Eel with crispy potato, horseradish and herb salad

Name: Eel with crispy potato, horseradish and herb salad
Ingredients: 1 g Pepper; 2 g Salt; 2 Large chunks; 25 g Yogurt; 2 Thick smoked eels; 25 g Chardonnay vinegar; Oil (for frying); 25 g Egg white (pasteurized); 500 ml Water; Eel bones; 200 ml White wine; 30 g Cooking cream; 100 g Butter in cubes; 10 g Champagne vinegar; 100 g Red mizuna; 100 g Green mizuna; 25 g Chives; 10 g Shallot; Zest of one lemon; 100 g Extra virgin olive oil; 100 g Kalamansi vinegar; 25 g Picked chervil; 50 g Fresh horseradish; 250 g Grape seed oil

This is a recipe from the cookbook of Restaurant Troef in Amsterdam.This recipe consists of: eel, eel cream, eel beurre blanc, crispy potato, herb salad and calamansi dressing.

Ingredients

2Large chunks

Oil (for frying)

2Thick smoked eels

1gPepper

2gSalt

25gYogurt

25gChardonnay vinegar

25gEgg white (pasteurized)

500mlWater

Eel bones

200mlWhite wine

30gCooking cream

100gButter in cubes

10gChampagne vinegar

100gRed mizuna

100gGreen mizuna

25gChives

10gShallot

Zest of one lemon

25gPicked chervil

100gExtra virgin olive oil

100gKalamansi vinegar

50gFresh horseradish

Preparation

Use a spiralizer to make 'spaghetti' from the potatoes. This can also be done with a mandoline.
Make a nest from the strands and place it in a chicken wire basket or large tea infuser.
Fry the nest with the basket at 140°C for 5 minutes until crispy but still yellow in color. Choose a potato that does not contain too much sugar, otherwise it will brown too quickly during frying.

Fillet the eel and keep the skin to make oil.
Keep the bones to make broth. Cut the fillets into small pieces of 2 cm long and keep at room temperature.

Heat the grapeseed oil to 80°C and infuse the eel skins in it for 2 hours.
Strain the oil and let it cool.
Pour the pasteurized egg white and yogurt into a measuring cup together with pepper and salt.
Slowly add the oil while mixing with a hand blender until a white cream (mayonnaise) forms. Season with chardonnay vinegar, pepper, and salt.

Mix the red and green mizuna in a bowl.
Cut the chives into 2 cm batons and add them together with the finely chopped shallot, chervil, and lemon zest.

Mix the olive oil and kalamansi vinegar. Keep the dressing separate.

Start with a dollop of eel cream in the center of the plate. Place the potato nest on top.
Generously pipe the eel cream over the potato and place the eel on top of the cream.
Toss the herb salad with the dressing and season with salt and pepper.
Carefully form a light ball of the salad with your hands and place it on the eel (press down lightly).
Grate the peeled horseradish over the salad using a Microplane.
Heat the eel beurre blanc over medium heat until nice and hot.
Froth it up with a hand blender until you have a light sauce (do not let the sauce boil, otherwise it will not foam properly).
Spoon the sauce elegantly around the potato nest and over the dish. Serve the salad dressing separately.