Sulz with Eel & Pike Perch, Dill Baguette, Dill Cream

A wonderful recipe for all strawberry lovers!

In summer, this aspic is a main dish that you can bring to the table even pampered guests. If you want to offer the aspic as an entrée, you should arrange the (half) portions in dessert bowls.

By the way, the aspic is not solid, but only slightly gelatinized.

1. Clean and coarsely dice 80g of carrots, shallots and celery. Skin and fillet the eel. Cut head, skin and bones into coarse pieces. Heat two tablespoons of oil in a saucepan and sauté the vegetable cubes without letting them brown. Add the eel trimmings, three bay leaves, juniper berries and peppercorns, sauté briefly, extinguish with white wine, bring to the boil and cook for five minutes. Remove from heat and let cool a little. 2.

In the meantime, mix the fish stock with 500 ml of water, the egg white, a pinch of salt and the ice cubes. Pour this clarifying mixture to the eel and vegetable sections cooked with wine and heat over medium heat. While doing this, carefully scrape along the bottom of the pot with a wooden spoon to prevent the egg white from sticking. Make the stock bubble for a minute, stopping to stir, then remove from the heat and leave to infuse for another 20 minutes.

In the meantime, soak the gelatin in cold water, peel and finely dice the remaining carrots. Blanch the carrots and peas in turn in salted water for 2-3 min.

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