Eel is a fish that looks like a snake with very tender meat and a high, up to 25%, fat content in it. Smoked eel is most delicious, but it can also be excellent fried, baked, boiled or stewed. One of the most popular recipes for making eel is Flemish eel.
It is necessary
-
- 1 kg of eel
- 80 g butter
- 2 large onions
- 250 g fresh spinach
- 125 g sorrel
- dill
- parsley
- tarragon
- 2 egg yolks
- salt
- nutmeg
- pepper
- some lemon juice
Instructions
Step 1
Peel the eel, remove the entrails from it, rinse the carcass well, cut it into pieces 5 cm long.
Step 2
Dissolve a little in a saucepan, add onion chopped into small cubes, fry until golden brown. Place the pieces of eel on the onion coat, cover the pan with a lid, reduce the heat of the burner and simmer the fish for the next 10 minutes.
Step 3
Rinse the spinach, sorrel and other herbs well, pat dry with a kitchen towel, chop finely and put in a saucepan with fish. Season the dish with salt and pepper, grate a little nutmeg, if desired, add a couple of tablespoons of dry table wine.
Step 4
Cover the pot again, simmer the fish for the next 15 minutes. In a separate cup, combine the egg yolks with the lemon juice, pour the mixture into a saucepan, and immediately turn off the heat underneath.
Step 5
Eel prepared in this way is served cold; it is customary to use lemon cut into circles as a decoration.
