Remove the skin from the eel, cut it into pieces about four centimeters long and turn it in flour to the other side. In a large cast-iron frying pan, fry the fish in sunflower oil or other vegetable oil and butter until hot on all sides. Finely dice the zucchini and tomatoes, remove the skin from the garlic only. Add the diced zucchini and the whole garlic to the eel form and fry. Season the pan with salt and pepper from the mill. Shortly before the end, add the tomatoes with the parsley, stir, season repeatedly and bring to the table.

hs-drink tip: To the eel with its strong Wohlgeschmack belongs a heavenly-tart Pils, freshly tapped – that works miracles. Against a small digestive schnapps following nobody will raise objections.

In the Rhine there are eels again for a long time. Wolfgang Nagel gets them directly from the Neureut professional fishermen, freshly caught of course.

Eel has tender, tasty, but not exactly low-fat meat (but few bones). It is often skinned because most of the fat is just under the thick skin. If you don’t trust yourself to remove the skin, you can of course have the dealer do it just as well. Eels are farmed in the same way. However, the taste of farmed eels cannot be compared with their free-living brethren. This is related to the diet, because the fish is a predator. To the eel with garlic Kerstin Nagel serves fresh baguette

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Fried Rheinaal with Garlic and Herbs

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