Eel in green sauce

Smoked eel cocktail with spinach foam and brioche croutons

ID magazine cocktails


For 20 servings

Warm spinach foam

125 ml fish stock

50 g smoked eel skin

6 g sheet gelatine

500 g frozen spinach (squeeze water out)

200 ml Debic Culinaire Original

5 g agar-agar

1 g salt

Smoked eel salad

500 g brioche bread

200 ml Debic Roast & Fry

100 g frisée lettuce

20 g chives

2 smoked eels


Warm spinach foam

Heat the fish stock and soak the skins of the smoked eel in it for 30 minutes.

Pass through a fine sieve.

Soak the gelatine sheets in cold water.

Transfer all remaining ingredients to the blender and cutter completely smooth in 10 minutes.

Transfer the mixture to a pan and briefly bring to the boil.

Remove from the heat, add the gelatine and season further.

Pour over into a 1-litre siphon and aerate with 2 gas cartridges.

Keep the mass warm while serving at 65°C.

Smoked eel salad

Cut the brioche bread into equal 1 x 1 cm cubes and fry in the Roast & Fry until brown.

Dry in the oven at 60°C and season with salt.

Store in a well-sealed container

Cut the eel in brunoise.

Wash the lettuce and finely chop the chives.


Place the eel at the bottom of the glasses.

Put the lettuce and brioche croutons on top.

Top the cocktail off with the warm foam and decorate with the chives.

Recipe tags ID magazine cocktails