Eel with Green Herb Sauce and Boiled Potatoes
The complex carbohydrates from the potatoes ensure long-lasting satiety, while vitamin C, which is also contained in the potatoes, strengthens the body's defences and provides protection against inflammation.
As eels are threatened with extinction, eel should be eaten as rarely as possible - at best replace it with another type of fish, for example cod, herring or salmon.
Ingredients
- For the broth
- 1 Parsnip
- 1 carrot
- 3 Tbsps White vinegar
- 1 onion
- 1 bay leaf
- 1 cloves
- 1 tsp salt
- ½ tsp sugar
- 6 crushed white peppercorns
- 1 pc Lemon peel
- 1 bunch Culinary herbs (parsley and dill, tarragon and sage)
- 350 milliliters dry white wine
- For the herb sauce
- 150 grams mixed Fresh herbs (such as sorrel, parsley, chervil, tarragon, sage and small basil leaves)
- 80 grams butter
- 1 Tbsp lemon juice
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
Preparation steps
Peel the potatoes, cut in half and boil in salted water about 25 minutes until done.
Rinse the eel and pat dry. For the broth, trim the parsnip and carrot, then cut into small pieces. Fill a shallow pan with 1/2 liter (approximately 2 cups) of water and white vinegar. Peel the onion, and add to the pot with the bay leaf, clove and vegetables, and season with salt, sugar, peppercorns, lemon peel and herbs. Simmer everything for about 15 minutes, then pour in the wine and bring to a boil again. Add the pieces of eel to the broth. Simmer, covered, over low heat about 15 minutes or until done, then lift out the eel and keep warm in a bowl.
For the herb sauce, rinse the herbs, pluck off the leaves, finely chop and saute in hot butter. Season with salt, pepper and lemon juice and stir in the cream.
Place the eel on warmed plates, top with the herb sauce and serve with the boiled potatoes.