Sea eel ragout

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 150 g Sea eel
  • 1 TABLESPOON Lemon juice
  • 7-10 Tbsp Salt
  • 2 Spring onions
  • 1 pickled gherkin
  • 1 small onion
  • 5 g Butter or margarine
  • 100 g Whipped cream
  • 100 ml Vegetable broth (instant)
  • 2 TEASPOONS Mustard
  • 1 TEASPOON Capers
  • 7-10 Tbsp white pepper
  • 7-10 Tbsp Lemon and dill for
  • 7-10 Tbsp Garnish

Directions

  1. 1

    Remove the sea eel from the fishbone and cut into pieces. Sprinkle with lemon juice and salt. Clean and wash spring onions and cut into rings. Cut the gherkin into slices. Peel onion and chop finely.

  2. 2

    Heat the fat in a pot and sauté the onion cubes in it. Deglaze with cream and stock. Add mustard, capers, spring onions and gherkin and season with salt and pepper. Add the sea eel, cover and cook over a low heat for about 10 minutes.

  3. 3

    Arrange on a plate and serve garnished with lemon and dill. Serve with schmek-ken dill potatoes.

Categories & Tags

MiscellaneousexoticheartyFish