Stewed Eels HT
4 Fish Seafood Main Course Hot
A squeeze of
A few sprigs
of Fresh Parsley
480ml/16 fl oz
2-3 tbsp Fresh
1. Cut off the
heads of the eels, turn back the skin at the head end and peel it off with a sharp pull. Split open the body and remove the
backbone. Clean well and wash the eels in
2. Cut the
eels into 5cm/2 inch pieces, cover with water and add the seasoning, lemon
juice and sprigs of parsley. Simmer for about 1 hour until tender. Drain retaining 300ml/10 fl.oz. of the cooking liquid
and keep the fish warm.
3. Melt the
fat, stir in the flour and cook for 2-3 minutes. Remove the pan from heat
and gradually stir in the cooking liquid from the fish with the milk. Bring to the boil and continue to stir until the sauce
4. Remove from the heat, stir in the
parsley, add seasoning to taste and serve the eels coated with this sauce.
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