Moselaal in Riesling sauce

Name: Moselaal in Riesling sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 g eel ready to cook; 2 small onions; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 1/4 l Meat broth; 1/4 l White wine (Mosel Riesling); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON grated lemon peel; 2 TABLESPOONS Lemon juice; 1 TEASPOON Capers; 2 stem(s) Dill; 7-10 Tbsp Lemon slice and dill

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

500 g eel ready to cook
2 small onions
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
1/4 l Meat broth
1/4 l White wine (Mosel Riesling)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON grated lemon peel
2 TABLESPOONS Lemon juice
1 TEASPOON Capers
2 stem(s) Dill
7-10 Tbsp Lemon slice and dill

Directions

1
Wash the eel and cut it into pieces about 5 cm long. Peel and finely dice the onions. Heat the fat. Fry the onions in it until transparent. Dust with flour and sauté briefly. Add stock and wine, stirring constantly, and bring to the boil, season with salt, pepper, lemon peel and juice. Add capers.
2
Add the eel pieces to the wine sauce, cover and let it simmer for about 25 minutes at low heat. Wash the dill and chop finely. Add to the wine sauce. Garnish with a slice of lemon and some dill. Serve with boiled potatoes, green salad and a light white wine, e.g. a Mosel Riesling
3
Preparation takes about 15 minutes. Cooking time approx. 25 minutes