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Eels in Green Sauce CD MC Belgian 45mins plus cooling
Serves 4-6 Cold Fish Alcohol Herbs Main Course Gluten Wheat free Belgium Europe
Ingredients Salt and Pepper 25g/1oz Butter 3-4 tbsp Freshly chopped mixed Herbs, e.g. mint, sage, chervil and Parsley) 180ml/6fl.oz White
Wine (check manufacture)
Instructions
1. Remove the heads then skin the eels and cut in 5cm/2-inch lengths.
2. Place them in a large saucepan together with the butter, salt and pepper and finely chopped herbs over a low to medium heat, cover and simmer for about 15 minutes.
3. Add the white wine and enough water to just cover the fish, bring to the boil then continue to boil for 10 minutes.
4. Meanwhile, in a small mixing bowl, mix together the egg yolks, lemon juice and about 120ml/4fl.oz. of cold water.
5. Remove the saucepan from the heat and stir in the yolk mixture until well blended.
6. Transfer the eels to deep-ish serving dish, pour the stock over the top and leave to stand until cold.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
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