Stewed Eel Volendam Style
|Eels||2 Pound, skinned and cleaned|
|Ground black pepper||1|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Chopped mixed dried fruits||1 Cup (16 tbs)|
|Mashed potatoes||1 Cup (16 tbs)|
Cut the eels into 2 inch pieces, sprinkle with the salt and let stand 5 minutes.
Stand the pieces of eel upright in a casserole just large enough to hold them.
Sprinkle with pepper and thyme and pour on the wine and lemon juice.
Place the bay leaves and onion on top.
Sprinkle on the bread crumbs and dot with butter.
Cover and bake in a preheated 300° oven for 15 minutes.
Meanwhile, toss the chopped dried fruits with the cinnamon and set aside.
Uncover the casserole, raise the oven temperature to 400° and continue baking 5 minutes.