Braised Eel with Herb Sauce

0
Average: 0 (0 votes)
(0 votes)
Braised Eel with Herb Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
802
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie802 kcal(38 %)
Protein61.73 g(63 %)
Fat52.8 g(46 %)
Carbohydrates16.9 g(11 %)
Sugar added0 g(0 %)
Roughage2.49 g(8 %)
Vitamin A3,401.85 mg(425,231 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.79 mg(7 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.2 mg(18 %)
Niacin22.97 mg(191 %)
Vitamin B₆0.34 mg(24 %)
Folate78.38 μg(26 %)
Pantothenic acid0.87 mg(15 %)
Biotin2.12 μg(5 %)
Vitamin B₁₂7.28 μg(243 %)
Vitamin C19.77 mg(21 %)
Potassium1,102.01 mg(28 %)
Calcium160.59 mg(16 %)
Magnesium85.45 mg(28 %)
Iron3.5 mg(23 %)
Iodine4 μg(2 %)
Zinc5.42 mg(68 %)
Saturated fatty acids16.93 g
Cholesterol447.92 mg

Ingredients

for
4
Ingredients
1 kilogram
1 onion
1 carrot
150 grams Leeks
1 bay leaf
3 allspice
6 peppercorns
2 sprigs Sage
2 sprigs Tarragon
salt
3 Tbsps butter
3 Tbsps Pastry flour
80 milliliters Whipped cream
2 Tbsps freshly chopped Dill
2 Tbsps freshly chopped parsley
2 Tbsps lemon juice
How healthy are the main ingredients?
LeekWhipped creamDillparsleySageTarragon

Preparation steps

1.

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.

2.

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).

3.

Melt the butter in a pot. Whisk in the flour and let it foam up while stirring.

4.

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.

5.

If you like, serve with cucumber salad and boiled potatoes.