Anguille au Vin Blanc

Eel with white wine

Preparation info

  • Serves


    • Difficulty


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.


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


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