Eels in herbs, Brussels-style

Name: Eels in herbs, Brussels-style
Yield: Serves 4
Cuisine: British
Ingredients: salt and pepper; salt and pepper; 4 egg yolks; 125 ml double cream; 1 teaspoon finely chopped mint; 1 teaspoon finely chopped summer savory; 1 teaspoon finely chopped sage; 3 tablespoons finely chopped white nettle leaves; 1 tablespoon finely chopped chervil; 1 tablespoon finely chopped parsley; 4 tablespoons finely chopped sorrel leaves; small pinch of thyme; 4 tablespoons finely chopped watercress; small pinch of ground cloves; 1 glass dry white wine; 1.3 kg eels, skinned, washed and cut into the same-size pieces; 2 tablespoons green celery leaves, finely chopped; 2 tablespoons onion, finely chopped; 75 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

When I was a child, every London fishmonger kept a tank of live eels. Either they would kill and skin them for you or you would take it home alive and keep them until you were ready. The gardener would kill our eels, nail them to the potting shed door, then skin them. When I was a young barrister we would go to the riverside pubs at Hammersmith and Chiswick, where the rough boys fished the Thames for eels and I would buy one for a few shillings to take home. As a Londoner, I love jellied ee

Ingredients

Europe
United Kingdom
Hammersmith
Chiswick
Fish course
Pescatarian
London
Gluten-free

Ingredients

Method