Scallops, smoked eel, radish, caviar

For 4 persons: start with making a mousse from 70 gr smoked eel in the blender, with 70 ml cream and 1/2 a leaf of gelatine. Transfer into a piping bag and put in the fridge.

Cut another 200 gr smoked eel in small cubes.

Then mix 2 tbsp chives with 170 ml cream, the juice of 1/3 lemon, pepper and salt.

Next is a vinaigrette: a tbsp soy sauce,  a tbsp olive oil, the juice of 1/2 a lemon.

Slice  8 scallops very thinly. Do the same with 2 radishes.

Pipe some mousse on the plates. Then arrange the scallops in circles.

Arrange the slices of radish and the cubes of smoked eel.

Finish with some vinaigrette and 'caviar' of herring and cress.

Finally pour some chives-cream around

Recipe Peter Goossens, Njam.tv

Follow me on Instagram: peterschoenmaker7. 

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