John Myers
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Chestnut Cappuccino, Smoked Eel Foam, Bread
The perfect chestnut cappuccino, smoked eel foam, bread recipe with a picture and simple step-by-step instructions.
For the eel foam:
- 180 g Eel fillet
- 1 piece Diced shallot
- 400 Milliliters Fish stock
- 200 Milliliters Cream
- 30 Milliliters Noilly Prat
- 1 teaspoon Lime oil
- 2 leaf Gelatin
For the eel side dish:
- 5 piece Eel fillet
- 2 tablespoon Pickled mustard seeds
- 50 g Chestnuts
- 1 tablespoon Lime oil
- Powdered sugar
For the bread sticks:
- 500 g Wheat flour
- 1 packet Dry yeast
- 1,5 teaspoon Salt
- 360 Milliliters Lukewarm water
- 1 tablespoon Walnut oil
- 1 tablespoon Maldon salt
Chestnut cappuccino:
- 600 g Chestnuts
- 1 piece Shallot
- 1 teaspoon Sesame oil
- 4 piece Sprigs of thyme
- 200 Milliliters Port wine
- 1025 Milliliters Vegetable stock
- 100 Milliliters Cream
- Sea-Salt
- Freshly ground pepper
Eel foam
- Sweat a diced shallot, deglaze with the fish stock and reduce. Finely puree the eel with the fish stock and shallots, add the cream and heat to 50 degrees for 5 minutes. Season to taste with Noilly Prat, salt and lime oil. Dissolve 2 sheets of soaked gelatine in the cooled liquid and puree again. Sieve the liquid twice and pour it into an espuma bottle. Screw in the cartridge and chill for at least 2 hours.
Eel supplement
- Roughly chop the chestnuts. Melt some powdered sugar in a pan, add chopped chestnuts and caramelize, then set aside. Flavor the eel fillet with a little lime oil and serve with the pickled mustard seeds, cress and chopped chestnuts in the center of the plate.
Bread sticks
- Mix all ingredients in a medium-sized bowl and stir to form a batter. Let the dough rise overnight at room temperature, then put it in the refrigerator.
- Sprinkle the surface of the dough with a little flour, remove from the bowl and shape into a ball. Press flat with your hands and roll out evenly thin (0.5 cm) if necessary dust with flour in between. Shape the dough with a pizza cutter or knife and cut lengthways into 2 cm wide strips. Wrap the dough around skewers, taking care not to pull. Brush the bread with walnut oil and sprinkle lightly with Maldon salt, place on a baking sheet with baking paper. Bake for 10 minutes at 250 ° C (fan oven). Then let it cool down briefly and serve warm.
Chestnut cappuccino
- Peel and finely dice a shallot and sauté in sesame oil until translucent. Add the peeled chestnuts and thyme and roast briefly. Deglaze with the port wine and let it boil down almost completely. Add the vegetable stock and simmer over medium heat for about 30 minutes. Remove the thyme and puree the soup with the hand blender, then mix in the blender until smooth and as foamy as possible. Pass the soup through a sieve (twice if necessary). Season to taste with salt and pepper.
Serving
- Pour the soup into a clear glass. Pour the eel foam from the espuma into a container. Flavor the eel fillet with a little lime oil and serve with pickled mustard seeds, cress and chopped chestnuts. Enclose the bread sticks. Add the eel foam to the soup and serve quickly.
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