Gut the eel. Do not skin. Wash. Season inside lightly with salt. Tie head and tail together. Blanch (scald) with hot vinegar. This will turn the fish blue. Heat water. Bring the ingredients for the stock to the boil. Put the eel in it. Stew in it for 20 to half an hour, do not make it, so that the fish does not fall apart.
In the meantime, cook the hollandaise sauce. To do this, beat the egg yolks with the wine in a bain-marie until creamy. Stir in the melted, lukewarm, skimmed butter by the tablespoonful. Season to taste with salt, Worcestershire sauce, juice of one lemon and freshly ground pepper.
Remove the eel from the broth. Arrange whole on a platter. Garnish with half lemon slices and dill bunches. Cut 1 lemon in half, hollow out. Fill halves with hollandaise sauce, garnish with capers and chopped parsley. Or fill sauce into a dessert dish. Place in the center of the eel.
You can not cook eel better claim the gourmets.
Serve with: Parsley potatoes Drink: Elegant white wine.
Preparation
20 min.
Preparation
35 min.
Menu Volume 1 Page 1
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