Eels With Peas And Parsley Sauce
|Eels||1 1⁄2 Pound, skinned, boned and cut into 2-in pieces (3 Cups / 700 Grams)|
|Fish stock||1⁄4 Pint, boiling (2/3 Cup / 150 Milliliter, Or Broth)|
|Lemon||1 , slivered|
|Butter||1 1⁄2 Ounce (3 Tablespoon / 40 Grams)|
|Flour||1 1⁄2 Ounce (6 Tablespoon / 40 Grams)|
|Milk||1⁄4 Pint (2/3 Cup / 150 Milliliter)|
|Freshly ground black pepper||To Taste|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Canned marrowfat peas||7 Ounce, drained (1 3/4 Cup / 200 Grams)|
Put the eels in a deep oblong dish and add the boiling fish stock (broth). Alternatively, use the liquor from the canned peas. Add the lemon slivers, cover with vented cling film (plastic wrap) and cook for 5 minutes, until tender. Discard the lemon.
Put the butter in a jug and cook for 45 seconds. Stir in the flour. Pour on the milk and the cooking liquor from the eels and cook for 3 minutes, whisking after each minute. Season and stir in the parsley.
Add the peas to the dish of eels and pour over the sauce. Reheat for 1 minute, then serve with mashed potatoes.