Eglifilets in White Wine Sauce
Eglifilets in white wine sauce is a recipe with fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g eel fillets
- Lemon juice
- 600 ml dry white wine
- Salt
- black pepper
- flour (for coating)
- 3 tbsp butter
- 1 bunch flat‑leaf parsley
- 3 tbsp cold butter
- lemon zest for garnish
Instructions
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1.
Rinse the eel fillets cold, pat dry and place side by side on a plate. Drizzle with lemon juice and 100 ml white wine and marinate in the refrigerator for about an hour. Remove from the brine, pat dry, season with salt and pepper, then coat in flour.
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2.
Heat 3 tbsp butter in a pan and brown the fish fillets on both sides over medium heat for 3–4 minutes, remove and keep warm. Pour the remaining white wine into the pan and reduce by about one third over medium heat.
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3.
Meanwhile wash, dry shake and finely chop the parsley. Whisk the cold butter into the sauce until slightly creamy. Season with salt and pepper, stir in the parsley. Pour the sauce over the eel fillets, garnish with lemon zest and serve immediately.
