Eels in Red Wine with Prunes

Preparation info
  • Serves


    • Difficulty


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By Joyce Molyneux

Published 1990

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The firm flesh of the eel is a rare treat. This sauce, thick and plummy from the prunes, is at first glance an unlikely partner to fish, but it works with the positive flavour of the eel to give a rich succulent stew.

Eels are usually brought into the restaurant live to ensure freshness – they deteriorate very quickly when dead. To deal with a live eel, grasp it firmly behind the head with a piece of kitchen paper or a clean tea towel. Then, using a sharp knife, decapitate it swiftl