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Eel Bourguignon

Ingredients
  Eel 1 Pound
  Butter 1 Tablespoon
  Parsley 2 Tablespoon, chopped
  Peppercorns To Taste (A few)
  Garlic 2 Clove (10 gm)
  Mushrooms 1 Tablespoon
  Red wine 1 Pint
  Flour 1 Tablespoon
  Mixed herbs 1 Tablespoon
  Brandy 2 Ounce (Small glass)
  Onions 3
Directions

GETTING READY
1.Preheat the oven to 425F.
2.Slice the onions and cut eel in 3 inch long pieces.

MAKING
3.Combine onions with crushed garlic, parsley, peppercorn and mixed herbs.
4.Take a Romertopf, put the onion mixture layer on it.
5. Arrange eel on top of it.
6. Sprinkle salt on the fish.
7. Pour wine and brandy on the top and cook for 40 minutes, with the lid on.
8.Take out the eel pieces carefully and keep aside.
9.Heat butter and mix flour in it.
10. Stir the flour mixture into contents of the Romeertopf and cook till the sauce thickens
11. Return the eel to the sauce.

SERVING
12.Serve warm with rice or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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