| 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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