Fry the mushrooms. Dissolve the gelatine leaves in hot chicken broth. Add it all together with blonde abbey beer. Pour the mixture into high and wide glasses and allow to set in the fridge. Create a brandade of the potatoes and eel. Spoon this on the jelly. Garnish with chopped chives and a piece of eel.

Brandade of smoked eel with jelly

made of blonde Grimbergen

brandade:

smoked eel

potatoes cooked in milk with garlic

salt & pepper.

Jelly:

Belgian Abbey beer

  gelatine

chicken stock

chestnut mushrooms

butter

chives

A Recipe Guide For The Amateur Chef Belgian Cuisine

Brandade of

smoked eel

with jelly made of

blonde Grimbergen

Fry the mushrooms. Dissolve the gelatine leaves in hot chicken broth. Add it all together with blonde abbey beer. Pour the mixture into high and wide glasses and allow to set in the fridge. Create a brandade of the potatoes and eel. Spoon this on the jelly. Garnish with chopped chives and a piece of eel.

brandade:

smoked eel

potatoes cooked in milk with garlic

salt & pepper.

Jelly:

Belgian Abbey beer

  gelatine

chicken stock

chestnut mushrooms

butter

chives

a recipe guide for the amateur chef Belgian Cuisine