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Casserole of Eel HT MC 40mins Serve 4 Hot Seafood Shellfish Fish Vegetables Alcohol Herbs Vegetables Alcohol Main course Eggless
Ingredients:
Instructions
1. Clean the fish thoroughly and wash them in salted water, then cut then in pieces 50cm/2 inches long. Put the onions with the garlic, herbs, salt and peppercorns into a flameproof casserole and place the pieces of eel on top.
2. Put over the heat, add the Cognac and light it with a taper: allow to burn for about a minute to "flame" the eel. Add enough red wine to cover the fish and cook for 20 minutes.
3. Remove the pieces of eel, place in a deep dish and add the mushrooms. Reduce the liquid and then thicken it with the butter blended with a little flour - this sauce should be creamy but not too thick; darken it with a little gravy browning, as the wine gives violet colour. Simmer for a moment, then pour the sauce over the eel and mushrooms.
4. To serve - garnish with fried croutons and prawns.
More Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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