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Eel with green sauce (anguille sauce verte)
6 servings
Remove the skin from the eel, cut into 4 cm pieces and grate with salt and pepper. Melt the butter in a pan and fry the onion and fish lightly in it. Add spinach or sorrel, parsley, the rest of the greens and wine. Keep the pan on a medium heat loosely closed for 1-5 minutes. Beat the egg yolks and sour cream and add a little hot liquid from the pan there with a thin trickle, stirring continuously so that the yolks do not curl. Pour the mixture into a pan and stir until thickened, preventing boiling. Salt to taste. Serve the fish hot or frozen to the table.
Remove the skin from the eel, cut into 4 cm pieces and grate with salt and pepper. Melt the butter in a pan and fry the onion and fish lightly in it. Add spinach or sorrel, parsley, the rest of the greens and wine. Keep the pan on a medium heat loosely closed for 1-5 minutes. Beat the egg yolks and sour cream and add a little hot liquid from the pan there with a thin trickle, stirring continuously so that the yolks do not curl. Pour the mixture into a pan and stir until thickened, preventing boiling. Salt to taste. Serve the fish hot or frozen to the table.
butter - 3 tbsp. spoons, parsley greens - 4 tbsp. spoons, onions - 1 cup, salt - 1.5 tsp, thyme - 0.25 tsp, sorrel - 1.5 cups, spinach - 1.5 cups, eel - 1 kg, eggs - 3 pcs., sour cream - 3 tbsp. spoons, ground black pepper - 0.25 tsp, dry wine - 2 cups, chervel - 0.25 tsp
