Eel in green sauce
Instructions
Cleaned and skinned eels, cut into logs and soffriggeteli in a pan with a knob of butter for a quarter of an hour.
Add salt and pepper.
Remove them and put them aside.
In the same Pan then add a sprig of parsley, a bit of common wood sorrel and Chervil, an onion and a tablespoon of finely chopped Rosemary, add a bit of butter if necessary.
Cook over low heat for 5 minutes.
Pour into a glass of wine, put on fire the shoes of anguilla and simmer for 5 minutes.
Linked with egg yolk sauce, a bit of starch and lemon juice.
Ingredients and dosing for 4 persons
- 900 g of eels
- Dry white wine
- 1 egg yolk
- 1 lemon
- Butter
- 1 toe of starch
- 1 onion
- Chervil
- 1 sprig of parsley
- Acetosella
- 1 tablespoon of rosemary (chopped needles)
- Salt
- Pepper