Clean up the spinach and fresh herbs. Fry the chopped
shallots with the crushed garlic in butter. Add the eel slices and
fry.
Add white wine, dried marjoram and fish stock and leave to
simmer without a lid for at least 20 minutes until the eel is
cooked.
Blanch the fresh herbs and spinach. Cool under running cold
water.
Remove the eel from the pan and set aside, covered. Add the
blanched herbs and spinach to the cooking liquid. Mix briefly
with the hand mixer until all the fibres are broken up. Let it boil
for a while.
If desired, you can bind the sauce with some flour dissolved in
water. Season with pepper and salt.
Add the eel, mix and bring to temperature. Serve with fries or
baked potatoes.
eel in green sauce
chives
lemon balm
tarragon
sage
basil
dill
white wine
fish fumet
butter
lemon
salt and pepper
eels
shallots
garlic
spinach
chervil
flat parsley
mint
sorrel
watercress
dried marjoram
Clean up the spinach and fresh herbs. Fry the
chopped shallots with the crushed garlic in
butter. Add the eel slices and fry.
Add white wine, dried marjoram and fish stock
and leave to simmer without a lid for at least 20
minutes until the eel is cooked.
Blanch the fresh herbs and spinach. Cool under
running cold water.
Remove the eel from the pan and set aside,
covered. Add the blanched herbs and spinach
to the cooking liquid. Mix briefly with the hand
mixer until all the fibres are broken up. Let it
boil for a while.
If desired, you can bind the sauce with some
flour dissolved in water. Season with pepper
and salt.
Add the eel, mix and bring to temperature.
Serve with fries or baked potatoes.
eel in green sauce
chives
lemon balm
tarragon
sage
basil
dill
white wine
fish fumet
butter
lemon
salt and pepper
eels
shallots
garlic
spinach
chervil
flat parsley
mint
sorrel
watercress
dried marjoram
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
