Remove skin from eel and take out all bones, keeping eel in one
piece. Cut eel into 2.5cm x 1cm rectangles. Place on a tray, cover
and leave in the fridge until needed. You need 4 pieces per
Créme fraiche mix
Mix créme fraiche and 10ml juice from the lemon. Place in a
small bottle and refrigerate until needed.
Wash Kipflers under running water.
Place in a small pot and cover with cold water. Add white wine
vinegar, salt, 100ml olive oil and parsley stalks. Slowly bring
potatoes to a simmer, allow to simmer until just cooked.
Whisk together chardonnay vinegar, 100ml olive oil and
Peel the Kipflers while still hot and add them to the chardonnay
vinegar mix. Allow potatoes to sit for at least 2 hours at room
temperature. Once sat, cut into discs 10mm x 5mm thick. You need 6
Peel and very finely dice shallots. Place in a small pan with
150ml olive oil and cook on very low heat until tender.
Pick and wash frisse lettuce, trim red radish, parsley and
sunflower cress, wash well in ice-cold water. Mix all these cresses
and frisse together. When you serve, season with sea salt and a
little olive oil.
Cut the hard green from leek. Season well and place on a
chargrill for at least 45 minutes, until all the leek is charred
and the layers begin to break off. Once cool, break leek into small
pieces, approx 3cm in length.
Clean spring onions well, leaving them whole. Bring a small pot
of salted water to the boil, add spring onions for 30 seconds,
remove and place into iced water for another 30 seconds. Remove and
place straight onto paper towel to remove excess water.
season with sea salt and a little olive oil and place onto a
chargrill until lightly charred. Once cool, cut spring onions into
3cm long pieces.
Place eel and spring onions on a tray and place in an oven at
200°C for 3 minutes, until the eel is warm.
While the eel is
heating, place a zigzag line of the créme fraiche over each plate.
Mix potatoes, confit shallots and chives. Place 5 pieces of the
potatoes around each plate.
Remove eel from oven. Place 4 pieces
of eel around each plate, some on top of the potatoes.
spring onion pieces around each plate; use the potatoes to give
Evenly place salad mix in the small grapes between
the potatoes, eel and onions.
Finish with the charred leek and
finely-grated foie gras.