Beer Ice Cream – Empty the beer into a saucepan and reduce over medium heat to an amount of 200 ml for 30 minutes. Now add the pressed lemongrass, honey, soy sauce and balsamic vinegar and further reduce so that a viscous consistency is created. Strain through a fine sieve and set aside.

Kräuterhollandaise – Melt butter over low heat. Remove the pot from the heat and let the butter cool a little. Mix the egg yolk, beer ice cream and lemon juice in a kettle well. Beat the yolk cream over a hot water bath (60-70 °C) with a whisk for a few minutes until a thick cream is formed. Remove from the water bath and continue beating for about 30 seconds. Stir the melted butter first dropwise, then in a thin jet with the whisk under the egg yolk cream, with BIO Fresh Garden from S! taste.

Smoked eel – Fillet the smoked eel or buy filleted. However, keep the sections. Put the sections in a saucepan and fill with water so that the eel is covered. Slowly bring to a simmer. Simmer the decoction for 5 minutes and immediately cover with cling film and set aside. After 1 hour, remove the cling film, strain the eel decoction, season with salt and a little soy sauce.

Cut the eel fillets into pieces and refrigerate. Shortly before serving, put the beer ice cream in a pan and heat. Remove the pan from the heat and place the eel pieces in the pan. Glacier from both sides.

Grilled green asparagus – Wash and clean the asparagus stalks, as well as cut off a little from the back woody end. Grill the asparagus stalks on the grill or on a grill plate on all sides. Season with a little salt and olive oil. Cut the asparagus stalks into pieces.

Serving – Spread the asparagus stick pieces in the plate. Drape the eel pieces on it and pour in the hot eel decoction. Complete the dish with the herb Hollandaise and buckwheat.