Tartelette with smoked eel, celeriac cream and wood ear mushroom

Name: Tartelette with smoked eel, celeriac cream and wood ear mushroom
Ingredients: 50 g Melted butter; Tartelette molds; 500 ml Milk; 20 g Butter; 100 g Smoked eel; 3 Phyllo dough sheets; 75 ml Debic Culinary Original 20%; 200 g Celeriac; Salt; 1 Red onion; Salt; 20 g Sugar; 75 ml Water; 75 ml Red wine vinegar; 1 Granny Smith apple; 250 g Smoked eel; 100 ml Debic Culinary Original 20%; 100 g Celeriac (brunoise); 100 g Celery (brunoise, blanched); Chive oil; 20 g Puffed buckwheat; 0.5 Lion’s Mane mushroom; Lemon verbena; Garlic sprouts; Salt

Cold tartelette with smoked eel, celeriac cream and wood ear mushroom. Topped with crispy buckwheat, verbena, pickled red onion and chive oil.Ingredients for 10 pieces.

Ingredients

50gMelted butter

Tartelette molds

3Phyllo dough sheets

500mlMilk

20gButter

100gSmoked eel

75mlDebic Culinary Original 20%

200gCeleriac

Salt

1Red onion

Salt

20gSugar

75mlWater

75mlRed wine vinegar

1Granny Smith apple

250gSmoked eel

100mlDebic Culinary Original 20%

100gCeleriac (brunoise)

100gCelery (brunoise, blanched)

Chive oil

20gPuffed buckwheat

0.5Lion’s Mane mushroom

Lemon verbena

Garlic sprouts

Salt

Preparation

Brush the sheets of filo pastry with melted butter and layer three sheets on top of each other.
Cut out circles and place them over inverted molds on a baking tray.
Place a second mold on top and bake at 160°C.
Store airtight.

Cook the celeriac in milk until tender and blend together with the cooking cream, smoked eel and butter into a smooth cream. Season with salt.
Pass through a fine sieve and store in a piping bag.

For the pickled red onion, bring the water, vinegar, sugar, and salt to a boil.
Pour over the thinly sliced red onion and let it infuse for at least 2 hours.

For the eel salad, cook the celeriac in the cooking cream until tender and let it cool in the cream. Season with salt.
Cut the apple and eel into brunoise and mix together with the celery and celeriac.

Pipe the celeriac cream into the tartelette.
Top with the eel salad and finish with pickled red onion, garlic sprouts, verbena, chive oil, crispy buckwheat, and pieces of sponge mushroom.