Eels In Green Sauce
|Fresh spinach||1⁄2 Pound, well trimmed (Or More)|
|Sorrel||1⁄3 Pound, well trimmed (Or More)|
|Eels||3 Pound, cleaned and cut into one and one half inch lengths|
|Freshly ground pepper||To Taste|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Finely chopped shallots||3 Tablespoon|
|Chicken broth/Fish stock||3 Cup (48 tbs) (Fresh / Canned)|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Chopped fresh thyme||2 Teaspoon|
|Finely chopped basil||1 Tablespoon|
Rinse the spinach and sorrel and drain well.
Using a large sharp knife, slice the greens into very thin shreds.
This is called a chiffonade.
Heat the oil and butter in a large skillet and add the eels.
Sprinkle with salt and pepper.
Cook, stirring carefully, about three minutes.
Drain the eels in a colander.
Add the wine and shallots to the skillet and simmer two minutes to reduce slightly.
Add eels, chicken broth, lemon juice and thyme; simmer five minutes.
Add the chiffonade of greens and simmer ten minutes longer.
Remove the skillet from the heat.
Beat the yolks with the basil, gradually adding a little hot broth from the skillet.
Add about one half cup broth in all.
Stir into the eels.
Return the skillet to heat and bring just to the boiling point, stirring and shaking the skillet.
Do not boil or the yolks might curdle.
Add salt and pepper to taste.
Remove from the heat and chill.