Smoked Eel Gelatin

Debone eel and cut into approximately 0.5 cm (approximately 1/8 inch) flat pieces.

Finely blend smoked fish fillets.

Slice apple into quarters, peel, core, and cut into thin slices. Immediately sprinkle with lemon juice.

Rinse spinach, separate leaves, trim, put in boiling salted water briefly, then drain, rinse, drain, and dry on a paper towel.

Soften gelatine and dissolve in a cold water bath. Stir in 4 tablespoons fish stock, then stir in remaining fish stock. Add vermouth, salt and pepper. The box shape rinse cold. Add apple slices to the middle of the form and lay spinach on top.

The gelatin-Fond thirds. In the 1/3 Forellenmus Stir and enter this into the mold. ask for 30 min. in the refrigerator, then stir in the Lachsmus in another 1/3 gelatin Fond and then pour this into the mold for about 30 min. in the refrigerator again and allowed to gel. Then distribute the Aalscheiben on other gelatin-Fond Pour, keep in the refrigerator gelling then distribute the remaining apple slices on it, fold it and spinach make the Aalsülze for 3 hrs. In the refrigerator and leave to set.

For tarragon sauce mix flour with a little cold broth and boil in remaining broth. Add wine, salt, pepper and Worcestershire sauce seasoning, tarragon and parsley and creme fraiche, cook and stir, season to taste and mix well with a hand blender before serving.