Follow the recipe from the chef Brad Farmerie

Glazed eel with pickled bean sprouts and soft boiled quail egg

INGREDIENTS

- 16 thin slices of cucumber
- 8 quail egg s
- Chopped chives
- Chiffonade of cilantro
- Chiffonade of Thai basil
Soy glaze and glazed eel :
- 5 oz of soy sauce
- 5 oz of dark brown sugar
- 1 cinnamon stick
- 1 star anise
- 1 allspice
- Pinch sancho pepper
- 1 green cardamom pods
- 2 packs of eel
Pickled bean sprout s :
- 8.5 oz of cider vinegar
- 8.5 oz of water
- 1 large raw beet, peel ed and roughly chopped
- 1 thumb ginger, peel ed and sliced
- 4 oz of sugar
- 1 handful of bean sprout s

LA RECETTE DU CHEF

Combine all glaze ingredients and reduce over medium heat to a glaze like consistency. Remove skin from the eel and scrape the blood line from the skin side. Cut the eel into lardons and place in a pan with the scraped side up. Lightly drizzle the soy glaze over the eel and place under a salamander until reduced, sticky, and a bit crispy. Allow the eel to come to room temperature until needed.

Combine cider vinegar and water and bring to a boil. Puree beets, ginger and sugar in a food processor and add to liquids. Bring back to a boil and strain over sprouts. Refrigerate until needed.

Cook the eggs 2.5 min in boiling water. Shock in iced water.

Toss together the glazed eel , pickled bean sprout s, chives, cilantro and Thai basil. Place the mixture in the bowl of metal spoons, making an indentation in the center of each spoon. Place a half of a soft boiled quail egg , cut side up, into the center of each spoon. Season the egg yolk with Maldon salt and serve.

Appetizer for 8 persons
Preparation time : 1 h
Difficulty : Beginner
Required Material :