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APRIL: Deconstructing tradition with Eel in Aspic

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Published on Apr 3, 2018

In April, we’re taking you to a new horizon and changing what you think of Jellied eels. And who better to give the classy twist to the traditional dish than Chef Jörg Hofmann?

Commonly found in Northern Germany, we present to you a deconstructed Eel in Aspic. Topped with a puree, the aspic jelly coats the fresh eel and is complete with simple garnishes from basic ingredients. Watch as Chef Hofmann turns an old staple into something quite exquisite indeed.

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