Anguilla with cabbage
Instructions
Peel the cabbage, cut it into four, wash and Pan fry in boiling salted water for 10 minutes.
In a saucepan heat the butter and two tablespoons of olive oil, let dry shallots and carrots cut into rings and Bacon into small cubes.
When they took color sprayed with half a glass of white wine and vinegar, half a bay leaf leaving it whole, add salt and pepper.
Add the drained cabbage and cook covered for 30 minutes.
Skinned eels, cut into logs, put them in the pan of the cabbage and cook for 20 minutes moving the vessel abundant every now and then.
Finally remove the bay leaf.
Passed on the serving dish and serve hot.
Ingredients and dosing for 4 persons
- 800 g of eels
- 100 g of bacon
- 30 g of butter
- 1 small savoy cabbage
- 4 shallots
- 2 carrots
- 1 leaf of laurel
- 1/2 cup of white wine vinegar
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil
- Salt
- Pepper