Avocado, smoked eel, croutons, almond

Peel 1/6 of a cucumber, remove the seeds and grate the rest, sprinkle with salt and reserve.

Cut a slice of sourdough bread into croutons and fry in olive oil

Hack the flesh of a ripe avocado.

Squeeze as much liquid from the cucumber as possible. Add 1/2 tbsp finely sliced shallot, 1 tbsp olive oil, 1 tbsp hacked coriander, 1 tbsp rice vinegar, the avocado flesh and the juice of 1/2 lime. Mix well. Taste and season with salt and pepper.

Start plating with the avocado mix, then some watercress and basil greens, diced smoked eel, the croutons, toasted slivers of almond and leek sprouts.

(Recipe Sergio Herman, restaurant The Jane, Antwerp)

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