Eel

Remove the stalks from the herbs.

Cut all the herbs carefully fine.

Store in the refrigerator to preserve the beautiful green color.

Cut the shallots into very fine brunoise.

Remove the back and ondervin Eel.

Cut into pieces of 3.5 cm.

Put in salted water (25 g of salt per liter of water) for 1 hour.

Drain and pat dry.

Bake the eel in hazelnut butter and storage.

Sauté the finely chopped shallot and garlic together in the same hazelnut butter.

Bring all ingredients into a cast iron pot and cook over low heat.

Drain the eel off and catch the gravy.

Mix the sauce with chervil, parsley, spinach and sorrel.

Finally, add the lemon juice and Debic Room 35%.

Mix the green herb mixture under.

Fry the mint, basil mint and sage leaves at 165 ° C.

Season with fine salt.

Pick finally tops and leaves of Greek basil.