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Eel mousse

A delicious, luxurious eel mousse with a velvety texture. Use the trimmings from the eel for this. That way, no parts of the eel go to waste.

Creation by Tim Boury, Boury***, Roeselare, Belgium.

Makes 975g.

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Allergens and dietary requirements

  • Celery
  • Sulphite
  • Cow's milk
  • Lactose
  • Fish

Ingredients

350
g
eel
125
g
chicken stock
5
leaves
gelatine, soaked in cold water
250
g
cream
250
g
crème fraîche
5
g
lime juice
as needed
salt and pepper

Scale recipe

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