Eel In Green Sauce
|Eels||2 Pound, skinned and cleaned|
|Shallots/Scallions||2 , finely chopped|
|Parsley||2 Tablespoon, finely chopped|
|Ground black pepper||1|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Egg yolks||3 , beaten|
|Lemon juice||1⁄2 Teaspoon|
Cut the eels into 2 inch lengths.
Heat the butter in a skillet and saute them over moderately high heat until lightly browned.
Add shallots, sage, thyme, tarragon, parsley, salt, pepper, white wine and just enough water to barely cover the eels.
Bring to a simmer, cover the pan and cook slowly for 6 to 8 minutes or until the eels are just tender.
Remove the eels to a glass serving dish.
Stir a little of the hot liquid into the egg yolks.
Pour the egg yolk mixture and the lemon juice into the liquid in the skillet and stir with a wire whisk over very low heat until slightly thickened.
Do not allow the mixture to boil.
Pour the sauce over the eels and place in the refrigerator.