Eel on sage

Last Updated on August 12, 2024

Eel and roll pieces skewered on a needle, baked in butter and then toasted with breadcrumbs.

Ingredients:

800 g of eel 80 g of butter 2 pcs croissants breadcrumbs citrus juice crumb crumbtr> salve salt

Procedure:

1. Salt and sprinkle with dried, finely crushed sage
2. Thread the fish onto the skewers alternating with the pieces of rolls
3. Put a little water in the bottom of the baking dish, put the fish on the needles and bake in a preheated oven at 190-200 °C for about 20 minutes, brushing regularly with melted butter
4. Before serving, drizzle the dish with lemon juice.

Recommendation:

Serve with salty white bread or with boiled potatoes stewed in butter.

Note:

Note:

You can also prepare eel this way on the grill, but then do not remove it. For more information about eel, see our freshwater fish atlas.