Smoked eel pralines with pumpkin seed topping

Ingredients for 8 servings:

• 2 apples
• 1 tbsp sugar
• 75 ml dry white wine
• 50 g butter
• 2 tsp lemon juice
• 150 g beetroot, cooked
• 1 tsp honey
• 3 tbsp walnut oil
• 1 shallot(s)
• 2 tbsp raspberry vinegar
• salt and pepper
• 75 g pumpkin seeds
• 400 g smoked eel(s)
• some flour for dusting
• 1 egg(s)
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A noble starter that tastes unusually good and can also be served in small quantities on a spoon as an amuse gueule

Peel the apples, core them, and roughly dice them. Simmer the apple pieces with the sugar, wine, butter, and lemon juice in a saucepan for about 20 minutes, stirring occasionally. Purée the apple compote using a hand blender and chill. For the vinaigrette, finely dice the beets and place them in a bowl with the honey, vinegar, and walnut oil. Finely dice the shallot and add it as well. Season to taste with salt and pepper. Chop the pumpkin seeds in a blender. Skin the eel, remove the bones, and cut into bite-sized pieces. Lightly dust the tops of the fish pieces with flour, dip this side in the beaten egg, and press into the chopped pumpkin seeds. Heat the clarified butter in a pan and add the eel pieces, pumpkin seed side down. Fry for about 30 seconds until crispy, then drain on kitchen paper. Spread the cold apple cream and the beetroot vinaigrette on a plate or spoon and place 1 baked piece of eel on each.