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
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.