Ingredients
For the basil jelly- 50 g sugar
- 250 ml water
- 1 bunches basil, leaves torn
- 3 leaves gelatine
- 1 squeeze lemon juice
- 200 g smoked eel
- 1 bottles red wine
- 1 bottles port
- 1 pineapple
- large knob butter
- oil, for deep frying
- soured cream, to serve
- nasturtium leaves, to serve
Description
Complex Yet Complementary Flavours Distinguish Jason Atherton's Sophisticated Dish From World-renowned Restaurant El Bulli
UK TV
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