Smoked eel on a reduction of Suppriscola, apples with saffron and blackberries with tobacco

Extract the apple juice with the extractor and add the saffron.

Make a diced apple and brown with oil and shallot.

Pour in the apple juice with saffron, cloves and cinnamon. Add some lemon juice and cook for two minutes.

Extract the blackberry juice and bring it to a boil.

Infuse the tobacco, turn off the heat, let it cool and add the blackberries and vacuum seal.

Roll the eel and pierce it with a spit, lacquer it with chestnut honey and grill.

Put the Suppriscola wine to reduce to a glazed consistency, then remove from heat.

Brush on the plate with the wine reduction, arrange three piles of diced apples with saffron and five blackberries, place the aromatic herbs on the side and place the eel on top of the wine reduction.