Eel green in herb-fennel stock
easy
40 mins
40 mins
Ingredients
- 800 g fresh eel (remove from the fishmonger and cut into pieces about 4 cm long)
- 1 Onion
- 2 Bay leaves
- 2 Cloves
- 1 Fennel Tuber
- 3/4 l White wine
- 7-10 Tbsp peel of 1 untreated lemon
- 1/8 l Französischer Wermut extra trocken (Noilly Prat)
- 1 collar Dill and parsley
- 1 potty Chervil
- 1 Tomato
Directions
- 1
Wash the eel thoroughly in vinegar water. Peel onion and lard with bay leaves and cloves. Clean, wash and slice the fennel. Save the green for garnishing. Put white wine, 1/2 litre water, larded onion, sliced fennel, lemon peel and vermouth in a wide, flat pot and bring to the boil briefly. Place pieces of eel in it and let it simmer for about 15 minutes. Remove the eel with a skimmer and keep warm. Let the stock boil down to half of its original volume at high heat. In the meantime wash and chop the herbs. Briefly blanch the tomato with boiling water, peel and core it and cut it into narrow slices. Add to the stock together with the herbs and heat up briefly. Arrange the eel with the herb stock and the vegetables. Garnish with fennel greens. Potatoes and fresh cucumber salad taste good as a side dish.
- 2
Plate: dibbling
- 3
Glass plate: Arabia
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