Artisanal Eel In Green in the manner of Ten Dauwe
Requirements 4 pers:
1.4 fresh eel slices nicely cleaned
300 cl fresh fish fumet
100 cl of white wine
200 gr butter
Pepper and salt
Green herbs (about 400 gr) young spinach shoots, dill, parsley, mint, lemon spice, lovage,…
Bintjes 1 kg
Wash the eel thoroughly, simmer with finely chopped shallots in a 100g butter.
Add white wine, fumet and lemon juice, season with salt and pepper.
When the eel is cooked, remove from the gravy.
Bring plenty of water to a boil and briefly blanch all green herbs, then immediately cool in ice water. Turn blanched herbs until smooth in thermo mix.
Pour the gravy through a sieve and let it boil down, add eel back and at last add the green herb mass, heat it up again but do not let it boil again, finish with the rest of the butter, if necessary season with pepper and salt ,…
Serve with fresh fries:
Peel potatoes and cut chips, wash chips in warm water, pat dry, pre-fry in OSSEVET, at 150 °,
Bake the 2nd time in groundnut oil at 190 °