Skin and cut shallow incisions into both sides of an eel and form it into the shape of a ring; poach in red wine having the addition of a Mirepoix for flavouring. When cooked, place the eel on a tray and glaze in the oven using the cooking liquid to baste it.
Arrange on a round dish and in the centre place a garnish consisting of mushrooms, poached and bearded oysters and thick slices of poached soft roe. Coat this garnish with the reduced cooking liquid thickened with the addition of a little Sauce Espagnole. Serve surrounded with smelts, cooked à la Meunière, the heads having been removed.