Braised Eel with Herb Sauce
(Percentage of daily recommendation)
|Calorie||802 kcal||(38 %)|
|Protein||61.73 g||(63 %)|
|Fat||52.8 g||(46 %)|
|Carbohydrates||16.9 g||(11 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.49 g||(8 %)|
|Vitamin A||3,401.85 mg||(425,231 %)|
|Vitamin D||0.12 μg||(1 %)|
|Vitamin E||0.79 mg||(7 %)|
|Vitamin B₁||0.52 mg||(52 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||22.97 mg||(191 %)|
|Vitamin B₆||0.34 mg||(24 %)|
|Folate||78.38 μg||(26 %)|
|Pantothenic acid||0.87 mg||(15 %)|
|Biotin||2.12 μg||(5 %)|
|Vitamin B₁₂||7.28 μg||(243 %)|
|Vitamin C||19.77 mg||(21 %)|
|Potassium||1,102.01 mg||(28 %)|
|Calcium||160.59 mg||(16 %)|
|Magnesium||85.45 mg||(28 %)|
|Iron||3.5 mg||(23 %)|
|Iodine||4 μg||(2 %)|
|Zinc||5.42 mg||(68 %)|
|Saturated fatty acids||16.93 g|
Rinse the eel, pat dry and cut into 6-8 cm (approximately 3-inch) long pieces. Rinse the onion, carrot and leek and coarsely chop. In a pot bring about 1 liter (approximately 34 ounces) of water, the vegetables, bay leaf, allspice, pepper, sage, tarragon and 1-2 teaspoons salt to taste to a boil, lower to a gentle boil cook 10-12 minutes. Reduce the temperature to a bare simmer, and place the pieces of eel in the broth. Gently poach until cooked through, about 15 minutes.
Take the finished eel from the broth and keep warm. Strain the cooking liquid through a sieve and measure out about 800 ml (approximately 27 ounces).
Melt the butter in a pot. Whisk in the flour and let it foam up while stirring.
Gradually add the fish broth to the pot, whisking until smooth and lighlty thickened. Add the cream and boil until the sauce is creamy, 2-3 minutes. Stir in the dill, parsley and lemon juice and season the sauce with salt. Serve the eel with the sauce.
If you like, serve with cucumber salad and boiled potatoes.