Burgundy Style Eel

A great pasta dish for any occasion:

Spread out the watered Roman fish cooking pot with onion slices, garlic, the herb bundle and peppercorns. Cut the eel into 6-7 cm long pieces and place on top. Season lightly with salt. Add red wine and brandy. Close the clay pan and steam the dish for about 40 minutes at 220 degrees. Later, carefully remove the eel pieces and the herb bundle and add the mushrooms to the sauce. Knead the butter with the flour to thicken the sauce. Form the fish back into the sauce, sprinkle with parsley and bring to the table.

Serve: Long grain rice or possibly butter noodles.

Not suitable for a strict slimming diet.

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