Name: Gebakken Paling (Fried fillets of eel, Dutch style)
Yield: Serves Six
Cuisine: Netherlands
Ingredients: flour; 100 g (3½ oz) butter; 2 egg yolks; lemon slices, sprigs of parsley, lettuce leaves; crushed rusks (see above); butter, 25 g (1 oz); ½ tsp pepper; salt, 25 g (1 oz); eel, 1 kg (2 lb) of a large, thick one, skinned and filleted; 1 tsp salt; ½ tsp lemon juice; 1 tbs vinegar

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 ver