What you need:
• 1 kg/2,2 lb eel
• fish stock
• 50 g/1,8 oz butter or margarine
• 30 g/1 oz flower
• 250 g/8,8 oz sorrel
• a few sprigs of parsley and chervil
• mint
• lemon juice
• salt and pepper
What to do:
Clean and rinse the eel and cut into pieces of between 5 and 6 cm/2 inches.
• Poach the eel for 10 minutes in the fish stock.
• Rinse the herbs and chop them finely.
• Make a white sauce with the butter or margarine, flower and fish stock.
• Add the chopped herbs and season with salt, pepper and lemon juice.
• Allow to boil for a few minutes.
• Carefully mix the eel into the sauce.
• Serve with brown bread or fries.
• 1 kg/2,2 lb eel
• fish stock
• 50 g/1,8 oz butter or margarine
• 30 g/1 oz flower
• 250 g/8,8 oz sorrel
• a few sprigs of parsley and chervil
• mint
• lemon juice
• salt and pepper
What to do:
Clean and rinse the eel and cut into pieces of between 5 and 6 cm/2 inches.
• Poach the eel for 10 minutes in the fish stock.
• Rinse the herbs and chop them finely.
• Make a white sauce with the butter or margarine, flower and fish stock.
• Add the chopped herbs and season with salt, pepper and lemon juice.
• Allow to boil for a few minutes.
• Carefully mix the eel into the sauce.
• Serve with brown bread or fries.