Smoked eel, cauliflower mousse

Fry 150 gr cauliflower softly in 25 gr butter. Add 100 ml chicken stock and boil softly till done. Add 50 ml cream, simmer for another 5 mins. In the meantime soak 2 gelatine leaves  in cold water.
Take the cauliflower from the heat and dissolve the gelatine. Then use the blender to liquidise.
Fry some Spanish ham in a dry pan. Liquidise some parsley with some olive-oil, don't forget a bit of salt to minimise the bitterness. Serve the cauliflower mousse in a ring of smoked eel.  Or like this:



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