How to cook :
- Cook asparaguses in some salt water approximately 15 minutes, drain them.
- Cut the eel in 5 cm sections, peel it. Remove the fish bone and make sticks.
- take up the cream very firmly
- Add salt, pepper, chive and chopped shallot
- Arrange a little salad in the middle of every plate, put a colorful of asparaguses and eel, pour a little vinaigrette on asparaguses and a little cream on eels.
- Scatter fine spices over the whole.
Good appetite !
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