Smoked eel emulsion with Agen prune crumble
Recipe from Chef Xavier Taffart
6 people
Ingredients :
Prune crumble :
- 75 g sugar
- 75 g unsalted butter
- 85 g flour
- 75 g ground almonds
- 100 g Agen prunes, diced
LE SIPHON D'ANGUILLE :
- 300 gr de crème liquide 35%
- 300 gr de lait
- 250 gr d'anguille fumée
- 3 feuilles de gélatine
- 2 gr de basilic Indien
- 75 g sugar
- 75 g unsalted butter
- 85 g flour
- 75 g ground almonds
- 100 g Agen prunes, diced
LE SIPHON D'ANGUILLE :
- 300 gr de crème liquide 35%
- 300 gr de lait
- 250 gr d'anguille fumée
- 3 feuilles de gélatine
- 2 gr de basilic Indien
Preparation
Prune crumble :- Combine all of the ingredients in a stand mixer
- Mix for 1 to 2 minutes
- Pour out the small pieces on to a baking sheet.
- Bake at 180°C for 10 minutes.
LE SIPHON D'ANGUILLE :
- Combine the milk
- Cream and smoked eel in a Thermomix and cook at 80°C for 10 minutes
- Add the bloomed gelatine
- Pour into a siphon and charge with 2 cartridges
- Refrigerate for 6 hours.
Plating :
Dispense a little eel foam into a soup plate and sprinkle with crumble and holy basil.
