Eel from 'Passie voor Vis' topped with Limburg apple syrup

(For 4 portions)

Bavarois:

• 70 g of eel
• 1 eel bones and skin
• 75 ml fish stock
• 125 ml of whipped cream unsweetened
• 1.25 µl gelatin
• 60 g mayonnaise
• 10 ml of lemon juice

Eel:

• 200 g of eel
• 40 g apple syrup

Potato salad:

• 200 g Opperdoezer potato peeled
• 30 g salad dressing
• 30 g mayonnaise
• 15 g horseradish puree
• Pepper and salt

Spiral potato:

• spiral of "Opperdoezer Ronde"
• 2 potatoes with skin

Extra needed:

• food processor
• spirali
• rings
   
• Samphire
• BlinQ Cress

Bavarois:

• Put the bones and skin on with fish stock and let it steep for five minutes and then strain it.
• Soak the gelatin in cold water.
• Beat the whipped cream to yogurt thickness.
• Put the cold eel with cold mayonnaise in the food processor and grind it fine.
• Dissolve the gelatin in the eel stock and let it cool to lukewarm.
• Mix these with the crushed eel and season with salt, pepper and lemon juice. Fold in the whipped cream and divide between rings and chill (3-4 hours cooling).

Potato salad:

• Peel the potatoes, cut into small cubes and cook briefly in salt water. When cold, mix with horseradish, pepper, salt, mayonnaise and salad dressing.

Spiral potato:

• Wash the potatoes and cut them into long spirals with the spirals Fry them until crispy in 160°C frying fat
• Cut the eel into small pieces. Add apple syrup and work under the grill or with a burner.

Origin:

Eel: Passion for Vis Sevenum Limburg
Cress: South Holland
Apple syrup: Limburg
Opperdoezer Ronde: North Holland

Recipe: Mariet Gommans