Eel with Fried Potatoes

Ingredients

• 1.5 kg potatoes
• 1 Garlic clove
• 1 sprig rosemary
• 6 tbsp Olive oil
• Salt
• freshly ground pepper
• 1.5 kg eel (prepped)
• 1 bunch sage
• 2 tbsp butter

Instructions

1. 1.

   Wash the potatoes, place them in a pot, cover with water, bring to a boil and simmer covered over medium heat for 20–25 minutes.

2. 2.

   Drain the potatoes in a colander, rinse under cold water, peel, and let cool.

3. 3.

   Slice the cooled potatoes. Peel and halve the garlic clove. Wash and dry the rosemary. Heat 5 tbsp oil in a pan, add the garlic, and fry until golden brown. Add the potatoes and rosemary, cooking over low to medium heat until the potatoes develop a nice crust. Season with salt and pepper.

4. 4.

   Wash the eel, pat dry, and cut into 5 cm pieces. Salt and pepper the eel heavily. Add the remaining oil to another pan and fry the eel pieces for about 6–8 minutes until crisp. Remove the eel from the pan.

5. 5.

   Wipe out the pan and add butter and sage leaves. Turn the eel pieces in the butter-sage mixture for an additional 2 minutes, continuously spooning the sauce over them. Plate the eel with fried potatoes and serve.