Smoked eel, broccoli, Exmoor caviar, Cuinneog Buttermilk, dill

Name: Smoked eel, broccoli, Exmoor caviar, Cuinneog Buttermilk, dill
Cuisine: European
Ingredients: Whole smoked eel filleted and skinned; Broccoli puree; Exmoor caviar; Buttermilk sauce; Dill oil; Bronze fennel; 500g fine broccoli florets chopped fine; 200g finally chopped stork; 500g water; dill oil; 4 bunches dill; 200g sunflower oil; Buttermilk and Exmoor caviar sauce; 200g buttermilk; ½ clove garlic; 50g butter melted; Finishing the sauce; Reserved buttermilk sauce; Good spoon of caviar; Spoon of dill oil to split the sauce