Carpaccio of eel and prawns with caviar

METHOD

1. Combine salt, sugar and lemon zest in a small bowl. Place a sheet of plastic wrap on the bench, top with eel and sprinkle with combined salt, sugar and lemon zest. Wrap tightly in plastic wrap and freeze for several hours or overnight.
2. Bring 1 cup of water to the boil, reduce heat to a simmer, add prawns. Poach for 5–8 minutes or until cooked through. Remove and cool. Slice into rounds.
3. Remove eel from the freezer, thinly slice the eel, on a slicer or mandolin so it is paper thin. Arrange on the plate, top with prawn rounds. (Plate can be refrigerated and garnished later).
4. Garnish with salmon roe, caviar, flying fish roe, chives and chervil. Season with salt and pepper and drizzle with olive oil.