Anguille au Vin Blanc

Name: Anguille au Vin Blanc (Eel with white wine)
Yield: Serves Four
Cuisine: Canada
Ingredients: a bay leaf; flour, 1–1½ tbs; butter, 100 g (3½ oz); petits pois (small peas) with their juices, from a tin, about 275 g (10 oz); fresh sage and mint; fresh sage and mint; an eel, weighing ¾–1 kg (1½–2 lb), skinned, cleaned and cut into sections; white wine, ¼–½ litre (½–1 pint); large lettuce leaves, 12

Eel with white wine

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This French Canadian recipe, with its interesting use of lettuce, is attributed, in L’Art Culinaire au pays des Bleuets et de la Ouananiche, to an old fisherman.

Ingredients

an eel, weighing ¾–1 kg (1½–2 lb), skinned, cleaned and cut into sections
white wine,

Americas
Canada
Fish course
Pescatarian

Method

Put the pieces of eel in a casserole, with white wine to cover, and cook them for 15 minutes. Then transfer them, with what is left of the wine, to a heavy cooking pot. Put the lettuce leaves, torn into long strips, on top of them. Add the butter and the peas and set it all to simmer gently. Add enough sage and mint to flavour the dish, and the bay leaf. When the simmering has continued for 10