1 Wash your potatoes then place them in a saucepan, cover with water, salt with coarse salt, add the thyme and bay leaf, then after approximately 20 minutes of cooking, test with the tip of a knife (which should sink in) to see if your potatoes are cooked.
2 While they are still hot, drain them, peel them as quickly as possible and place them on your work surface.
3 Using a fork, mash your potatoes, return this mash to your saucepan and dry it with a spatula over the heat for 5 minutes, then season with salt and pepper, add the olive oil, garlic and all the herbs, taste the seasoning and cover.
Assembly
In 4 tall ring molds, place half of your puree, then distribute the eel cubes and hazelnuts, cover with the rest of your puree
keep it this way in the oven heated to 175°F (80°C)
then when it's time to eat, place them on your hot plates, and unmold them. You can, as I did, pour a little fresh tomato coulis around it.
*You can also try it with other smoked fish or even smoked duck breast for example.
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