Smoked eel on scrambled eggs and sesame FAK pan bread

Ingredients for 4 servings:

• 1 smoked eel, approx. 500 g
• 1 tsp butter, soft
• 1 bunch of chives
• 8 m.-sized eggs
• e.g. salt and pepper
• 250 g flour
• ½ pack of dry yeast
• ½ tbsp salt
• 185 ml water, lukewarm
• ½ tbsp olive oil
• 1 tsp fennel seeds
• 1 tsp aniseed
• 1 tsp caraway seeds
• 1 tsp sesame seeds, light
• 1 tsp sesame seeds, dark
• 4 tsp butter, soft

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

FAK = fennel, anise, caraway

First, bake the bread. Pour the water into a bowl, add the dried yeast, and let it stand briefly. In the meantime, weigh the flour. Now add the salt, fennel, anise, and caraway seeds to the flour. Mix the flour, salt, and spice mixture thoroughly, then add it to the yeast and water mixture. Using the dough hook of a hand mixer, mix everything until you have a smooth dough. Mix for about 3 to 4 minutes to ensure everything is well combined. Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour. In the meantime, prepare the eel. Remove the skin from the eel, carefully remove the fish meat from the bone, and cut it into pieces about 10 cm long. After it has risen, knead the dough again by hand, then divide it into quarters. Shape each piece into a ball, then roll it out to about 1.5 to 2 cm thick. Sprinkle the rolled-out dough with black and white sesame seeds. Brush one side of the pan bread with olive oil and then place it in the pan, brushed side down. Cook in the pan over medium heat (level 6 of 10) for a total of approximately 10 to 12 minutes, turning every 2.5 to 3 minutes. Brush with a little olive oil before turning. Brush each bread with 1 teaspoon of butter. Wash the chives, shake them dry, cut them into rolls, and sprinkle them thickly over the bread. Beat the eggs and season with salt and pepper. Heat the last teaspoon of butter in a non-stick pan. Add the eggs and eel pieces. Let the eggs set slightly over low to medium heat and then scramble them together. Divide the scrambled eggs among the bread and top with eel. Arrange and serve. Note: FAK = Fennel, Anise, Caraway