Anguilles au Vin Rouge

Name: Anguilles au Vin Rouge (Eels in red wine)
Yield: Serves 4
Cuisine: British
Ingredients: 70 g/2½ oz small button mushrooms; 100 g/4 oz bayonne ham, cut into julienne; 1 bouquet garni (a sprig of thyme, 3 bay leaves and a sprig of parsley); 100 g/4 oz carrots, thinly sliced; 50 g/2 oz plain flour; 4 garlic cloves, peeled and crushed; 150 g/5 oz leeks, thinly sliced; 100 ml/4 fl oz oil; 1 celery stalk, thinly sliced; 2 large tomatoes, peeled, deseeded and chopped; 100 g/4 oz onions, thinly sliced; 1 l/1¾ pt strong red wine; 50 g/2 oz butter; 50 ml/2 fl oz armagnac; 1 tablespoon chopped chives, to serve; 50 g/2 oz seasoned flour; 1 kg/2¼ lb eels, cleaned and gutted; 15 peppercorns, crushed; salt

Eels in red wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 kg/2¼ lb eels, cleaned and gutted
1 l/1¾

Europe
United Kingdom
France
Main course
Mediterranean
Spring

Method

Cut the eels into chunks, pour over 850 ml/1½ pt wine and leave to marinate for 3 hours. Heat half the oil in a casserole and cook the vegetables in the following order: the carrots, then, when they