How to cook :
Line 8 small circles for bavarian cream with steaks of eel.
Mousse of spices :
- Dip the gelatin in cold water.
- Wash and press the sorrel and the parsley, peel the garlic.
- Put the sorrel with the butter then add the garlic, the parsley and the walnut oil. Mix and remove from the fire.
- Slash the whole with a cutter, then put back on very soft fire.
- Add 10 cl of single cream, salt, pepper and the drained gelatin.
- Warm, mix then reserve.
- Whisk up 25 cl of remaining single cream without hardening it, tracks of whisk have to appear but the cream does not have to make hollows.
-Mix the whipped cream into the sorrel with a whisk, garrnish the circles without compressing, then mahe set in the cold.
Sauce:
- Slash the herring with a cutter, the single cream and the cooked spinach.
- Flavor, don't continue the emulsion, the cream would risk to thicken too much.
- The plates will be decorated with small bunches of currants, strawberries, and chervil.
- Serve with thin slices of farmhouse bread, Put them in a slow-combustion stove.
Good appetite !
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