Eel on brioche

Cut the chives very thinly and the apple in to a very fine brunoise.

The cut the beetroot into thin slices the same shape as the brioche, season with olive oil, salt and pepper. Now burn the beetroot with a blowtorch until the edges are slightly burned.

Toast the brioche on the top side in a dry pan until it is coloured and crispy.

Spread each brioche with a thin layer of creme fraiche, cover with a slice of beetroot. Then place a royal portion of eel on top and sprinkle with the apple and chives.