SMOKED EEL MOUSSE. Makes 30 quenelles EEL STOCK

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1 SMOKED EEL SMOKED EEL 700 ml eel stock 14 g gelatine 1 g lemon zest EEL STOCK 1500 ml fish stock 100 g shallots 150 g fennel 100 g leeks, white 200 ml white wine 250 g smoked eel skin and bones 1. Remove the skin from the smoked eel and cut the fillets into lovely firm strips. 2. Place the marmite bouquet with the skin and bones from the smoked eel in a pan, add white wine and reduce by half. 3. Add the fish stock and leave to draw for 30 minutes. 4. Strain through a cheesecloth and reduce to 700 ml. 5. Add the pre-soaked gelatine. 6. Place on ice and leave hanging until cold. 7. Beat the whipping cream to yoghurt thickness, add a small portion to the hanging mixture and stir with a whisk to form a smooth substance. 8. Fold the remaining Debic Cream 35% into the mixture. 9. Add the zest and season with salt. 10. Pour into a piping bag and divide among the 3D moulds. 11. Leave to stiffen in the refrigerator and freeze in the shock freezer to at least 20 C so as to be able to turn out easily. FINISH Finish the mousse with smoked eel, cucumber curds, cucumber and spinach coulis and green herbs. 1

2 SEA LETTUCE SEA LETTUCE 400 ml Debic Cream 35% 400 g sour cream 400 g sea lettuce (laitue de mer) 12 g gelatine, pre-soaked in ice water 1. Rinse the sea lettuce well in cold water. 2. Heat the sour cream, mix with the lettuce and chop finely in the blender. 3. Add the gelatine and pour through a fine sieve. 4. Place on ice water and leave hanging until cold. 5. Beat 400 ml Debic Cream 35% to yoghurt thickness, add a small portion to the hanging mixture and stir with a whisk to form a smooth substance. 6. Fold in the remaining Debic Cream 35% and divide among the 3D moulds. 7. Leave to stiffen in the refrigerator and freeze in the shock freezer to at least 20 C so as to be able to turn out easily. Seaweed salad, wasabi cream, seaweed prawn crackers, furikake. 2

3 GAZPACHO GAZPACHO 500 ml Debic Cream 35% 300 g pepper coulis from scraps 200 g tomato coulis from scraps 100 g cucumber coulis from scraps 5 g garlic 50 g shallots 12 g gelatine 20 ml sherry vinegar 1 g pepper 2. Start cooking the garlic and shallots in a little olive oil, then add the sherry vinegar and the three vegetable coulis. 3. Chop very finely in the blender and season to taste with salt and pepper. 4. Strain through a fine sieve. 5. Heat some of the coulis, add the pre-soaked gelatine and place on ice-cold water until the mixture begins to gel. 6. Whip 500 ml Debic Cream 35% to yoghurt thickness, add a small portion to the hanging mixture and stir with a whisk until smooth. 7. Fold in the remaining Debic Cream 35% and divide among the silicon moulds. 8. Leave to set in the refrigerator and freeze in the shock freezer to at least 20 C so as to be able to turn out easily. Leave to thaw in the refrigerator. Red and yellow cherry tomatoes, cucumber pearls, micro basil, cucumber coulis and powdered black olives. 3

4 NORTH SEA SHRIMP NORTH SEA SHRIMP 700 ml shrimp stock 14 g gelatine 1 g lemon zest SHRIMP STOCK 1500 ml fish stock 100 g shallots 150 g fennel 100 g leeks, white 200 ml white wine 20 g tomato purée 250 g shrimp shells 2. Rinse the shrimp shells under cold water. 3. Sweat the shallots, the chopped fennel and the white leeks in olive oil. Add the shrimp shells and the tomato purée and cook until they brown slightly. 4. Add white wine and reduce to half. 5. Add the fish stock and leave to draw for 30 minutes. 6. Strain through a cheesecloth and reduce to 700 ml. 7. Add the pre-soaked gelatine and place on ice-cold water until the mixture begins to gel. 8. Whip to yoghurt thickness, add a small portion to the hanging mixture and stir with a whisk until smooth. Fold in the remaining cream. 9. Season to taste with salt and lemon zest. Divide among the 3D moulds. 10. Leave to set in the refrigerator and freeze in the shock freezer to at least 20 C so as to be able to turn out easily. Leave to thaw in the refrigerator. Saffron prawn crackers, apple brunoise, North Sea shrimps, reduced shrimp stock, green herbs. 4

5 SERRANO HAM SERRANO HAM 700 ml Serrano ham stock 14 g gelatine SERRANO HAM STOCK 1500 ml water 100 g onions, chopped 5 g garlic 100 ml white wine 400 g chopped Serrano ham 1 g thyme, leaves 1 g rosemary 2. Start cooking the onions in olive oil, together with the garlic, rosemary, thyme and chopped ham. 3. Add white wine and reduce to half. 4. Add the water and leave to draw gently for four hours. 5. Strain through a cheesecloth and reduce to 700 ml. Add the pre-soaked gelatine and place on ice-cold water until the mixture begins to gel. 6. Whip to yoghurt thickness, add a small portion to the hanging mixture and stir with a whisk until smooth. 7. Fold in the remaining cream and season to taste with salt. 8. Divide among the 3D moulds. 9. Leave to set in the refrigerator and freeze in the shock freezer to at least 20 C so as to be able to turn out easily. Dried Serrano ham, micro basil, crunchy parsley. 5

6 BROCCOLI BROCCOLI 250 g broccoli stem coulis 50 g broccoli florets 6 g gelatine BROCCOLI COULIS 250 g broccoli stems 250 g poultry stock 5 g garlic 2 anchovies 2. Peel the broccoli stems finely and start cooking in olive oil with the garlic. 3. Add the poultry stock and cook through. 4. Puree using the hand blender and add the broccoli florets. 5. Season to taste with the anchovies. 6. Add the pre-soaked gelatine and place on ice-cold water until the mixture begins to gel. 7. Whip 200 ml Debic Cream 35% to yoghurt thickness, add a small portion to the hanging mixture and stir with a whisk until smooth. 8. Fold in the remaining cream and season to taste with salt. 9. Divide among the 3D moulds. 10. Leave to set in the refrigerator and freeze in the shock freezer to at least 20 C so as to be able to turn out easily. Gorgonzola, roasted hazelnuts, broccoli couscous. 6

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