Eel with Leek

Ingredients

• 600 g eel fillets
• 300 g leek (cleaned and washed)
• 50 ml dry white wine
• 2 tbsp Noilly Prat
• 1 Shallot
• 200 g crème fraîche
• 125 ml Vegetable broth
• 1 tsp saffron powder
• saffron strands
• 3 tbsp peanut oil
• dill sprigs for garnish

Instructions

1. 1.

   Slice the leeks into matchstick strips, then blanch in boiling salted water for about 4 minutes. Drain, shock in cold water, and let drain.

2. 2.

   In a pan reduce the chopped shallot, wine, and Noilly Prat until half volume, pour in broth, stir in crème fraîche and saffron. Add the leeks, simmer briefly, sprinkle saffron strands, and keep warm.

3. 3.

   Season the eel fillets with salt and pepper, then quickly sear them in hot peanut oil on both sides until golden.

4. 4.

   Place the leek and saffron sauce on preheated plates, arrange the eel fillets on top, garnish with dill sprigs, and serve.