kwak logodeus

“Oosterschelde eel,
roodbont beef, cauliflower, ras el hanout”

Recipes

  • - 1 fillet of Oosterschelde eel
  • - 4 slices of dried and pickled West- Flanders Roodbont beef
  • - ¼ cauliflower from Malines, chopped finely in the cutter
  • - 20 cl sweet and sour mixture (5 cl vinegar, 1 l water, 3 sprigs of tarragon, 100 g granulated sugar, 5 g coriander corns, 1 sprig of thyme, 3 g mignonette pepper)
  • - 4 leaves of coriander
  • - 4 leaves of flat parsley
  • - 2 leaves of sorrel, finely chopped
  • - 15 cl of eel fumet (concentrated stock of eel)
  • - 20 red sorrel leaves
  • For the green sauce:
  • - 2 dl of fish fumet
  • - 20 g parsley
  • - 10 g coriander
  • - 10 g basil

Preparation

Cut the eel fillet into 4 portions. Put the cauliflower in the sweet & sour mixture for 1 hour. Drain and mix with the finely chopped green herbs. Season with salt and pepper.
For the green sauce: mix all ingredients and put them through a sieve if necessary.
Bake the eel. On it comes a slice of Roodbont beef. Serve with the cauliflower and green sauce and finish off with the sorrel leaves

Icon PDFDownload recipe back
Sound On