Name: Smoked Eel Mousse with Black Garlic Brioche, Fermented Apple Gel, and Sea Buckthorn Air
Prep time: 45 min
Cook time: 15 min
Total time: 3 h
Yield: 4 servings
Cuisine: Modernist
Ingredients: 150g (5.3 oz) smoked eel fillet, skin removed, cut into 1-inch pieces; 100g (3.5 oz) full-fat cream cheese, softened; 150ml (5 fl oz) heavy cream (36% fat or higher), cold, divided; 2 gelatin sheets (gold strength, approx. 2g each); 1 small shallot (approx. 20g), very finely minced; 5g (1 tsp) unsalted butter; 0.5g (1/2 tsp) lemon zest, finely grated; 1 tbsp fresh chives, finely snipped, plus more for garnish (optional); 0.5g (1/4 tsp) fine sea salt, or to taste (smoked eel can be quite salty); Pinch of freshly ground white pepper; 20g (approx. 4-5 medium cloves) black garlic; 15ml (1 tbsp) extra virgin olive oil; 4 slices (approx. 1 cm / 3/8 inch thick) from a brioche loaf; 10g (2 tsp) unsalted butter, melted (for brioche); 100ml (3.4 fl oz) fermented apple juice (see Pro Tip for preparation); 1g (1/4 tsp) agar-agar powder; 5g (1 tsp) granulated sugar (optional, to balance tartness); 50ml (1.7 fl oz) sea buckthorn puree; 50ml (1.7 fl oz) filtered water; 0.5g (1/8 tsp) soy lecithin powder

Magic Sous

Smoked Eel Mousse with Black Garlic Brioche, Fermented Apple Gel, and Sea Buckthorn Air — Magic Sous