Belischer-Style Eel
Ingredients
- Ingredients
- 1 kilogram
- 1 lemon (juiced)
- salt
- peppers
- 1 shallot
- 2 handfuls mixed Fresh herbs (such as tarragon, chervil, sage, parsley)
- 3 Tbsps butter
- 400 milliliters light beer
- 2 Tbsps Pastry flour
- 1 pinch sugar
- Tarragon (for garnish)
Preparation steps
Rinse the eel, remove the skin, cut into serving pieces, drizzle with lemon juice and let infuse a few minutes. Then season with salt and pepper. Peel the shallot and finely chop. Rinse the herbs, pat dry and finely chop. Heat 1 tablespoon butter in a saucepan, sauté the shallot, add the herbs and add the beer. Bring the beer broth to a simmer, add the pieces of eel and let simmer 15 minutes on low heat.
Remove the pieces of eel from the broth and keep warm. Pour the broth through a sieve. Add the rest of the butter in a saucepan, sauté the flour and add the beer broth, stirring constantly. Bring the sauce to a boil and simmer 10 minutes, and season with salt and sugar. Warm the pieces of eel in the sauce and then divide evenly among serving plates. Season to taste with tarragon and serve with a slice of baguette.
