Summary

Ingredients

• 2 apples
• 1 tablespoon sugar
• 75 ml white wine, dry
• 50 g butter
• 2 teaspoons lemon juice

For the vinaigrette:

• 150 g beetroot, cooked
• 1 teaspoon honey
• 3 tablespoon walnut oil
• 1 shallot (s)
• 2 tablespoon raspberry vinegar
• salt and pepper

For the fish:

• 75 g pumpkin seeds
• 400 g eel (s), smoked
• some flour for dusting
• 1 egg (s)
• Clarified butter for frying

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Instructions

1. Peel the apples, remove the core and roughly dice. Simmer the apple pieces with sugar, wine, butter and lemon juice in a saucepan for about 20 minutes. Stir occasionally. Finely puree the apple compote with a blender and chill.
2. For the vinaigrette, dice the beetroot very small and place in a bowl with honey, vinegar and walnut oil. Finely dice the shallot and add it as well. Season everything with salt and pepper.
3. Chop the pumpkin seeds in a blender. Peel the eel, remove the bone and cut into bite-sized pieces.
4. Dust the fish pieces lightly with flour on the top, pull this side through the beaten egg and press into the chopped pumpkin seeds. Heat the clarified butter in a pan and put the pieces of eel in with the pumpkin seed side. Bake until crispy in about 30 seconds and then drain on kitchen paper.
5. Spread the cold apple cream and the beetroot vinaigrette on a plate or spoon and place 1 piece of baked eel on top.