@hap_en_tap: Full recipe 👇🎥 Brioche Toast with White Asparagus and Smoked Eel. A crisp brioche toast topped with a refreshing salad of white asparagus, apple, and smoked eel, perfect for brunch or as an appetizer. ½ loaf brioche bread 6 white asparagus spears 4 smoked eel fillets 4 tablespoons crème fraîche ½ Granny Smith apple 8 sprigs chervil Freshly ground pepper Pinch of fleur de sel Knob of unsalted butter Peel the asparagus and trim the tough ends. Boil in salted water until just tender. Remove and let cool. Cut the crusts off the brioche and slice into 4 rectangular pieces. Halve 4 asparagus spears lengthwise to match the length of the brioche slices. Slice the smoked eel into pieces the same size as the brioche. Julienne part of the apple into matchsticks; dice the remainder. Finely chop the remaining asparagus and eel. Combine with the diced apple. Finely chop the chervil and mix into the salad. Stir in crème fraîche and season with salt and pepper. In a large skillet, melt the butter over low heat. Toast the brioche slices on all sides until golden and crisp. Top each toast with the asparagus and eel salad. Place the asparagus halves and eel slices on top. Add a dollop of crème fraîche and garnish with borage cress or chervil tips if desired. #fyp #foryoupage #fypage #EasyRecipes #discoverunder1K #belgianfood #belgianfoodblogger #foodblogger #hapentap #appetizer #smokedeel #brioche #whiteasparagus
