Eel in Wine Sauce

Last Updated on December 11, 2024

Steamed eel covered with sauce from the broth.

Ingredients:

4 pcs portions of eel 40 g smooth flour 40 g butter 1/4 l white wine 1/4 l milk 1 pc small onions 1 pc yolk piece of carrot piece of celery piece of parsley muscadine flower vinegar (lemon juice) salt

Procedure:

1. Salt the cleaned portions of eel and let them rest for a quarter of an hour
2. Then put them in a pot with wine, chopped Vegetable Recipes and onions, vinegar (lemon juice), add a little water and simmer under a lid until soft
3. Season the sauce with salt and nutmeg, remove from the heat and stir in the egg yolk beaten with two tablespoons of stock
5. Bone the eels, pour the sauce over them and serve.

Recommendation:

Supplement: Cooked rice.

Note:

For preparation of the roux, see recipe: Porridge.