Sautéed eel Provençale

Sautéed eel Provençale

By
From
Encyclopedia of Food and Cookery
Serves
4

Fresh eel is firm and delicately flavoured; its high oil content makes it rich eating. Smoked eel makes a luxury first course or canapé topping.

Ingredients

Quantity Ingredient
750g eel
plain flour, seasoned
2 tablespoons olive oil
60g butter
6 golden shallots, finely chopped
2 cloves garlic, crushed
40g fresh breadcrumbs
2 tablespoons parsley, chopped
freshly ground black pepper
salt
lemon wedges, to serve

Method

  1. Cut eel into pieces and skin. Cut fillets from bones, roll in seasoned flour and sauté in the oil and half the butter until golden brown. Remove from pan and keep warm.
  2. Add remaining butter to pan and sauté shallots, garlic and breadcrumbs until crumbs are crisp. Stir in parsley, season with salt and pepper and spoon over eel. Serve immediately, with lemon wedges.
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