|Eel||2 Pound, cut into 1.25 inch|
|Sliced onions||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Teaspoon|
|Curry powder||1 Pinch|
|Heavy cream||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chopped tarragon||1 Tablespoon|
1 Clean the eel steaks. Wash and drain them and dredge them in flour.
2 Melt 2 tablespoons butter in a pan. When it is hot, add the onions and saute over low heat, stirring frequently. When they are just golden-brown, remove from the pan and set aside.
3 Melt the rest of the butter in the same pan and arrange the eel steaks side by side in the pan. Brown them well on both sides.
4 Mix the wine, tomato paste, curry powder and saffron. Season with salt and pepper and add this mixture to the pan, then arrange the onions around the slices of fish. Cover and simmer for 30 minutes.
5 Heat a serving dish.
6 Five minutes before serving, add the cream to the sauce, blending well. Shake the pan gently to achieve the best results. Test and correct seasoning.
7 Arrange the slices of eel in the heated dish. Sprinkle with the chopped herbs.
Coat with the sauce and serve piping hot.