Eel with Herb Sauce

Ingredients

• 1 kg eel (ready-to-cook, skinless)
• 1 onion
• 1 Carrot
• 150 g leeks
• 1 bay leaf
• 3 allspice berries
• 6 peppercorns
• 2 sprigs sage
• 2 sprigs tarragon
• salt to taste
• 3 tbsp butter
• 3 tbsp Flour
• 80 ml heavy cream
• 2 tbsp freshly chopped dill
• 2 tbsp freshly chopped parsley
• 2 tbsp lemon juice

Instructions

1. 1.

   Wash the eel, pat dry and cut into 6‑8 cm long pieces. Wash or peel the onion, carrot and leeks and roughly dice them. Bring about 1 l water to a boil, add the vegetables, bay leaf, allspice, peppercorns, sage, tarragon and 1–2 tsp salt. Simmer gently for 10‑12 minutes. Reduce heat and poach the eel pieces in the broth for about 15 minutes on low heat.

2. 2.

   Remove the finished eel from the broth and keep warm. Strain the liquid through a sieve and measure approximately 800 ml.

3. 3.

   Melt butter in a saucepan. Sprinkle flour over it and whisk until smooth.

4. 4.

   Slowly pour the fish stock into the roux, adding cream and simmering for 2‑3 minutes to thicken into a creamy sauce. Stir in dill, parsley and lemon juice, seasoning with salt. Serve the eel with the sauce.

5. 5.

   Traditionally served with cucumber salad and boiled potatoes.