Jeruzalem artichokes with smoked eel

Ask your fishmonger for the bones and skins from  2 or 3 smoked eels (and buy 2 fillets) 

Put the bones and skins in a pan and cover them just with water. Add 1/2 tablet of chicken stock and100 ml double cream. Bring to the boil and simmer for an hour.

In the meantime mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp sugar water, 1 tsp hazelnut oil, 1 tbsp hacked parsley and 1/2 tbl hacked hazelnuts to make a marinade. Season with pepper and salt.

Mix 2 tbsp wakamé with a tsp olive oil, the zest of 1/2 lemon and some finely hacked hazelnuts

Halve the eel fillets lengthwise, then slice 2/3 into small cubes and the rest in 3 cm pieces

Peel 8 Jeruzalem artichokes.

Cut 4 in 7 mm cubes, quarter another 4 and thinly slice a third (unpeeled) artichoke.

Marinate the slices. Boil the quarters in salted water for about 13 mins.

Then get the quarters out and replace them with the cubes to boil them for about 7 mins, they should still have a bite

Drain the double cream and put in the blender with the boiled quarters to make a mash. I added a few pieces of smoked eel to add taste.

Drain the boiled cubes of artichoke and mix with a few drops of hazelnut oil, a tbsp olive oil, 1/2 tbsp hacked parsley and season with salt and pepper

Add the cubes of smoked eel 

Start plating with a few spoons of the cream, then the cubes and some wakame.

Finish with some crispy slices of artichoke and the last pieces of eel

Feeds 2

(Here a video of Michaël Vrijmoed making his recipe, in Flemish)