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Eel In Dill Sauce Recipe
|Eel||7 1⁄2 Pound, boned|
|Stock||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6900 Calories from Fat 3990
% Daily Value*
Total Fat 443 g682.3%
Saturated Fat 107 g535.2%
Trans Fat 0 g
Cholesterol 4407 mg
Sodium 2511.3 mg104.6%
Total Carbohydrates 33 g10.8%
Dietary Fiber 5.6 g22.5%
Sugars 15.7 g
Protein 638 g1275.3%
Vitamin A 2416% Vitamin C 218.6%
Calcium 105% Iron 109.5%
*Based on a 2000 Calorie diet
1.Preheat the oven to 425 degrees.
2.Add a sprinkling of lemon juice and salt on fish and leave it for some time.
3.Take a soaked Romertopf, place the fish in it.
4.Pour stock and wine and season with salt, pepper and sugar.
5. Add chopped onion on the top and cook for 40 minutes after covering.
6.Mix dill and sour cream and add it to the pot. Bake for another 5 minutes
7.Serve with fresh salad and potatoes.