Daisy-Knotted Eel Fritter

Chef Roux improvised by battering tender ribbons of Tangle Eel with sun-kissed Daisy petals, then pan-frying them into golden, flower-speckled fritters. The daisy's sweetness cuts right through the eel's briny depth, creating a surprisingly harmonious bite. Served stacked with a petal garnish on top.