Casserole of Eel HT
Hot Seafood Shellfish Fish Vegetables
Alcohol Herbs Vegetables Alcohol Main course
675/1½ lb Eels, skinned
Onions, cut into rings
clove of Garlic, skinned
liqueur glass of Cognac
Prawns to garnish
Croutons to garnish
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.
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