Fresh Eel with Herb Sauce and Boiled Potatoes

Ingredients

• 800 g waxy potatoes
• 1 kg eel (deveined, skinned and cut into 4–5 cm pieces)
• 1 parsley root
• 1 Carrot
• 3 tbsp white wine vinegar
• 1 onion
• 1 bay leaf
• 1 clove of mace
• 1 tsp salt
• 0.5 tsp whole cane sugar
• 6 crushed white peppercorns
• 1 piece organic lemon zest
• 1 bundle kitchen herbs (parsley and dill, tarragon and sage)
• 350 ml vegetable stock
• 150 g mixed fresh herbs (such as sorrel, parsley, chervil, tarragon, a little sage and basil)
• 80 g Butter
• 1 tbsp Lemon Juice
• 2 tbsp heavy cream (20 g)
• pepper from the grinder

Instructions

1. 1.

   Peel the potatoes, halve them and boil in salted water for about 25 minutes.

2. 2.

   Wash and pat dry the eel. For the broth, peel and cut the parsley root and carrot into small pieces. Pour 0.5 l of water and white wine vinegar into a shallow pot. Peel the onion, skewer it with the bay leaf and mace, then add the vegetables, salt, whole cane sugar, peppercorns, lemon zest and one bundle of herbs to the pot. Simmer for about 15 minutes, then pour in the vegetable stock and bring back to a boil. Add the eel pieces to the broth. Cook covered over low heat for about 15 minutes, then remove and keep warm in a bowl.

3. 3.

   For the herb sauce wash the mixed herbs, pluck off the leaves, finely chop them and sauté in hot butter. Season with salt, pepper and lemon juice, then stir in the cream.

4. 4.

   Arrange the eel on preheated plates, pour the herb sauce over it, and serve with boiled potatoes.