Tender eel paired with a fresh avocado and apple tartare and a light kick of horseradish buttermilk. Subtle, refreshing, and perfectly balanced. A dish that lingers elegantly.
Ingredients (2 large starters or sharing portions!):
*ciabatta
*200 ml buttermilk
*3 tsp horseradish puree
*1 handful of dill (+ extra for serving)
*100 ml extra virgin olive oil (favorite @topika.oliveoil & 15% discount with MADELON15)
*1 green apple
*1 avocado
*1 tbsp kewpie mayonnaise
*1 tbsp soy sauce
*1 tsp sesame oil
*2 tsp black sesame seeds
*1 tbsp mayple syrup
*1 tsp honey
*2 whole smoked eel fillets
*mixed salad
Preparation method:
1. Preheat the oven to 200 degrees.
2. Cut two thin slices of ciabatta. Drizzle with olive oil and bake until golden brown.
3. Mix the buttermilk with the horseradish puree and a pinch of salt until smooth. Mix the dill with the olive oil and strain.
4. Pit the avocado. Cut it into small cubes, along with the green apple. Mix with the kewpie, soy sauce, and sesame oil.
5. Toast the sesame seeds with mayonnaise syrup and honey until caramelized. Let cool briefly, then break/cut into crumbles.
6. Take a deep plate. Spoon the apple-avocado tartare into a ring. Press down, lift, and place the eel fillet around this ring. Top with some salad. Pour the horseradish buttermilk around it. Finish with the dill oil, caramelized sesame seeds, and the ciabattas.
