You will need to begin this recipe one day ahead.
Put the chamomile and milk in a saucepan over medium heat. Bring to a soft boil then remove from the heat. Cover and allow the flavours to infuse overnight in the refrigerator. Strain the milk into a clean saucepan, add the agar-agar and salt and place over low heat. Bring the milk to 90°C (195°F), whisking constantly until the ingredients are incorporated. Pour the mixture into a tray and allow to cool in the refrigerator for 1 hour. When set, transfer to a blender and blend until the mixture resembles thick cream, then set aside.
Place the celery pieces in a tight-fitting container. Cover with the apple juice and set aside.
Strain the carrot juice into a saucepan and simmer over low heat until the juice is reduced by half and a silky texture is achieved. Stir regularly to ensure the mixture doesn’t catch. Set aside.
To make the brioche crumbs,
To serve, drizzle the carrot reduction over a plate, add dollops of chamomile cream and pieces of celery. Warm the eel in the oven, cut it into bite-size pieces and place them on the plate. Season with black lava salt then add a light sprinkling of brioche crumbs and some chickpea cress.
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