150g sour cream, semi-whipped

60g smoked Victorian eel, skinned, pin-boned and finely chopped

juice of one lemon

100g softened cream cheese

salt and white pepper to taste

Place all ingredients into Kitchen Aid with paddle attachment.

Whip together on medium for one minute

Check seasoning

Miss Amelie’s David Kapay said these cutlets could be found on the menu of his eatery.

“A big focus of mine is to give the customer something they can’t do at home; for me that’s the whole idea of going out to a restaurant,” he said.

The chef said Miss Amelie concentrated on European techniques, with freshly made pasta a speciality.

“I worked two years on the pasta section with Jamie (Oliver), which taught me a lot,” Kapay said.