Creamed eels with prunes

Phototèque BIP

4 people

Preparation : 15 minutes
Cooking : 4 minutes
Ingredients :
250g of smoked eel
250g of white fish fillets (coley, cod, bass, ...)
200g of cream
4 egg whites
1 shallot
12 pitted prunes
1 tablespoon of mustard
1 pinch of nutmeg,
salt, pepper.
Blend the fish with the shallots. Add the beaten egg whites, the mustard, salt, pepper and a pinch of nutmeg. Incorporate the very cold cream, then 8 chopped prunes. Divide the mixture into 4 buttered ramekins. Cover and bake for 4 minutes, turning the tray half way through to ensure an even bake. Unmould onto plates and top with a prune soaked in red wine.