Eel In Dill Sauce
|Eel||7 1⁄2 Pound, boned|
|Stock||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Sour cream||1 Cup (16 tbs)|
1.Preheat the oven to 425 degrees.
2.Add a sprinkling of lemon juice and salt on fish and leave it for some time.
3.Take a soaked Romertopf, place the fish in it.
4.Pour stock and wine and season with salt, pepper and sugar.
5. Add chopped onion on the top and cook for 40 minutes after covering.
6.Mix dill and sour cream and add it to the pot. Bake for another 5 minutes
7.Serve with fresh salad and potatoes.