Gebakken Paling

Fried fillets of eel, Dutch style

Preparation info

  • Serves

    Six

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This is one of the most popular of Dutch fish dishes. The recipe, which is adapted from the cookery book of the Vlissingen Cookery School, is accompanied by instructions for making the Hollandaise sauce; for which, after all, Dutch instructions seem most appropriate.

This and some other Dutch recipes call for Dutch rusks (beschuiten) as an ingredient. These look like circular pieces of toast, 8 or 9 cm in diameter. What are sold as egg rusks or Tea-Break rusks in Britain will do very well instead. Ordinary toasted breadcrumbs are not quite as good.

Ingredients

    Method