Eels In Herb Sauce
|Butter||3 Ounce (75 Gram)|
|Spinach||8 Ounce, chopped (225 Gram)|
|Tarragon||1 Teaspoon, freshly chopped|
|Parsley||3 Tablespoon, freshly chopped|
|Sage||1 Teaspoon, freshly chopped|
|Eels||2 Pound, skinned, cleaned and cut into 8 cm/3 in pieces (2 Eels, 500 Gram / 1 Pound Each)|
|Black pepper||To Taste|
|White wine||10 Fluid Ounce (300 Milliliter)|
|Lemon juice||1 Tablespoon|
Melt the butter in a frying pan.
Add the spinach, tarragon, parsley and sage and fry lightly.
Add the eel pieces and mix together well.
Add salt and pepper to taste with the wine and bring to the boil.
Cover and simmer for 10 to 15 minutes or until the eel pieces are tender.
Remove from the heat.
Beat the egg yolks until well mixed, then beat in 4 tablespoons of the hot liquid.
Stir the egg mixture into the frying pan and add the lemon juice.
Turn into a serving dish and allow to cool.
Chill for at least 2 hours before serving.