Stewed Eels - Serves 4
Ingredients:
675g/1 ½lb Eels, prepared
A squeeze of Lemon juice
A few sprigs of Fresh Parsley
25g/1 oz. Butter
25g/1 oz. Flour
Salt & Pepper
480ml/16 fl oz Milk
2-3 tbsp Fresh Parsley, chopped
Instructions
1. Cut off the heads of the eels, turn back the skin at the head end and peel it off with a sharp pull. Split open the body and remove the backbone. Clean well and wash the eels in salted water.
2. Cut the eels into 5cm/2 inch pieces, cover with water and add the seasoning, lemon juice and sprigs of parsley. Simmer for about 1 hour until tender. Drain retaining 300ml/10 fl.oz. of the cooking liquid and keep the fish warm.
3. Melt the fat, stir in the flour and cook for 2-3 minutes. Remove the pan from heat and gradually stir in the cooking liquid from the fish with the milk. Bring to the boil and continue to stir until the sauce thickens.
4. Remove from the heat, stir in the parsley, add seasoning to taste and serve the eels coated with this sauce.
A squeeze of Lemon juice
A few sprigs of Fresh Parsley
25g/1 oz. Butter
25g/1 oz. Flour
Salt & Pepper
480ml/16 fl oz Milk
2-3 tbsp Fresh Parsley, chopped
Instructions
1. Cut off the heads of the eels, turn back the skin at the head end and peel it off with a sharp pull. Split open the body and remove the backbone. Clean well and wash the eels in salted water.
2. Cut the eels into 5cm/2 inch pieces, cover with water and add the seasoning, lemon juice and sprigs of parsley. Simmer for about 1 hour until tender. Drain retaining 300ml/10 fl.oz. of the cooking liquid and keep the fish warm.
3. Melt the fat, stir in the flour and cook for 2-3 minutes. Remove the pan from heat and gradually stir in the cooking liquid from the fish with the milk. Bring to the boil and continue to stir until the sauce thickens.
4. Remove from the heat, stir in the parsley, add seasoning to taste and serve the eels coated with this sauce.
1 comment:
Wow to catch so many fish!! it looks like a lot of fun. Not sure about eating eels though!
vickie
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