Eel stew with herbs

Last Updated on August 6, 2024

Fennel, mint, chervil and sorrel , herbs used in the preparation of eel.

Ingredients:

800 g of eel 40 g butter 1.5 dl of white wine 2 pcs of egg yolks 1 pc lemon (juice) ground pepper parsley carrots juniper mother salt

Procedure:

1. Cut the cleaned eel into four portions
2. Add salt and pepper, place in a small buttered casserole with finely chopped herbs and simmer for a quarter of an hour
3. Pour in wine and add water so that the portions are submerged and simmer until tender (about 10 minutes)
4. Place the soft portions in a shallow bowl
5. Mix the egg yolks with the lemon juice, gradually add the hot eel stock, salt and pepper, mix well, pour over the eel and cool

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