Cut 2 filets of smoked eel into small pieces and put in a glass
Mix finely sliced sorrel, dill and chervil to 1 tbsp mayo and add to the eel
Au bain marie whisk 2 eggs, add a glug of milk and some pepper and salt and keep whisking to create a nice foam of 80°C
Pour on the eel
Finish wit fresh dill, chervil and chives
(Here the original recipe on Njam tv in Flemish)
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