Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.

Blanch the finely chopped shallots, mix the eel to a paste.
Mix the accidulated cream, smoked eel and blanched shallotts and taste with salt and a touch of lemonjuice.
Remove the membrane from the heart and the meat.
Fry the heart medium rare and let it rest.
Coal flame the meat and chop too a fine tartar. Blend it with some melted fat, salt and pepper.
Serve with a slice of heart, smoked eelcreme, Top of with chives, bleak roe and the rest of the melted fat.