Amuse smoked eel

Pre-heat the oven to 180°C

Cut a brioche into 9x2x3 cm soldiers, brush with olive oil

Put in the hot oven for about 10 mins, till nicely toasted

Panfry slices of apple

Cover the brioche with apple syrup, then with apple.

Finish with smoked eel

(Inspired by Maris Piper, Amsterdam)

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