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Eel served on a rösti, apple and white soy meringue, and a horseradish cream

Eel served on a rösti, apple and white soy meringue, and a horseradish cream.

Tip: this dish is delicious paired with champagne.

Ingredients

1units.itemsbunch of tarragon
1units.itemsbunch of dill
500mlGrape seed oil
Salted butter
2units.itemsRoseval potatoes

20gtransparent soy
Furikake
30galumine
140mlApple juice
90gPowdered sugar
Lime zest
40gSushi vinegar

Horseradish
herb oil (see recipe at step 1)
Crème fraîche

Eel
Cress

Preparation

  1. Make the herb oil by blanching the dill and tarragon and cooling in ice water.
  2. Blend the herbs at 70°C for 5 minutes in the thermoblender with the grapeseed oil.
  3. Peel the potatoes.
  4. Grate the potatoes and place in cold water.
  5. Squeeze the potatoes well.
  6. Add some butter to the pan, add the potatoes, and press them down well.
  7. Generously drizzle with the herb oil (reserve some herb oil for the crème).
  8. Fry on both sides until nicely colored.
  9. Cut out to the desired size.
  10. For service, you can briefly deep-fry the rösti.

  1. Mix the powdered sugar well with the albumin in a food processor.
  2. Mix the soy sauce, sushi vinegar, and apple juice.
  3. Add to the powdered sugar and albumin and whisk until airy.
  4. Pipe to the desired size.
  5. Top with furikake and lime zest.
  6. Dry at about 50°C for at least 6 hours.

  1. Mix the crème fraîche with horseradish to taste and add some herb oil.

  1. Put a dollop of the cream on the meringue.
  2. Place the rösti on top.
  3. Then put another dollop of cream on the rösti.
  4. Place the eel on top and finish with some cress.