Smoked eel with potatoes and buttermilk

Ingredients

· 800g baby potatoes

· 75g butter

· Sea salt

For the eel and buttermilk foam

· 100ml cream

· 400ml buttermilk

· 60g smoked eel

· 4 gelatine leaves, bloomed

· Sea salt

To garnish

· 100g parsley

Method

1. Boil the potatoes in salted water until tender and then strain. Melt the butter in the pot. When it starts to foam, toss the potatoes through it. Season with sea salt.

2. Combine the cream and the eel and warm. Add the bloomed gelatine. Remove from the heat and allow to infuse for 15 minutes. Blend with a hand blender and strain through a fine sieve. Add the buttermilk. Season to taste. Pour into a siphon gun and charge twice. Keep warm.

3. Dry the parsley in a 50 oven for 4-6 hours. Blend and sieve and place in a sugar sifter.

4. To serve: divide the potatoes four warm plate. Cover with the eel foam and garnish with some parsley powder.