Eels In Herb Sauce Recipe
Ingredients
| 75 g/3 oz butter | ||
| 225 g/8 oz spinach, chopped | ||
| Tarragon | 1 Teaspoon, chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Sage | 1 Teaspoon, chopped | |
| 2 x 500 g/1 lb eels, skinned, cleaned and cut into 8 cm/3 in pieces | ||
| Black pepper salt | 1 To taste | |
| 300 ml/10 fl oz white wine | ||
| Egg yolks | 3 | |
| Lemon juice | 1 Tablespoon | |
Directions
Melt the butter in a frying pan.
Add the spinach, tarragon, parsley and sage and fry lightly.
Add the eel pieces and mix together well.
Add salt and pepper to taste with the wine and bring to the boil.
Cover and simmer for 10 to 15 minutes or until the eel pieces are tender.
Remove from the heat.
Beat the egg yolks until well mixed, then beat in 4 tablespoons of the hot liquid.
Stir the egg mixture into the frying pan and add the lemon juice.
Turn into a serving dish and allow to cool.
Chill for at least 2 hours before serving.
Add the spinach, tarragon, parsley and sage and fry lightly.
Add the eel pieces and mix together well.
Add salt and pepper to taste with the wine and bring to the boil.
Cover and simmer for 10 to 15 minutes or until the eel pieces are tender.
Remove from the heat.
Beat the egg yolks until well mixed, then beat in 4 tablespoons of the hot liquid.
Stir the egg mixture into the frying pan and add the lemon juice.
Turn into a serving dish and allow to cool.
Chill for at least 2 hours before serving.
Chef
