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Eels In Herb Sauce

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  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)
  Salt To Taste
  Black pepper To Taste
  White wine 10 Fluid Ounce (300 Milliliter)
  Egg yolks 3
  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.

Recipe Summary

Side Dish

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Eels In Herb Sauce Recipe