| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chez, Bruno | 1 | servings | ||
INGREDIENTS
| 1 | kg | Eels |
| Hot oil for potatoes | ||
| 1 | tb | Parsley |
| 4 | Cloves garlic | |
| 80 | g | Butter |
| 3 | Potatoes; (top garnish) | |
| Sliced; (3 to 4) | ||
| ; julienne | ||
| 2 | tb | Tarragon vinegar |
| 1 | ts | Sugar |
| 1 | Lemon; juice of | |
| 1 | ts | Dijon mustard |
| 1 | pn | Salt |
| 1 | pn | Ground black pepper |
| 3 | tb | Olive oil |
INSTRUCTIONS
DRESSING Cut around the neck and peel off skin. Chop off head and gut. Chop into pieces. Fry the julienne of potatoes in hot oil - 200C - for 2 - 3 minutes until crisp. Heat frying pan oil and add eels. Dressing: Mix all the ingredients together. Converted by MC_Buster. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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