Sautéed Eel

Anguilles Sautées à la Grémolatte

Preparation info

  • Difficulty


  • Servings:


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 3 or 4 small eels (about 20 inches long), skinned, cleaned, cut into 1-inch lengths
  • Flour
  • Olive oil (to generously cover bottom of pan)
  • Salt, pepper


  • Handful chopped parsley
  • 2 large cloves garlic, pounded to paste in mortar
  • 1 teaspoon grated lemon peel


Season the eel pieces on all sides, shake them with a handful of flour in a closed paper sack to cover well with flour, transfer them to a large sieve, and toss repeatedly to rid them of all excess flour. Heat from 1⁄16 to ⅛ inch olive oil in a large heavy pan over a high flame—the eel pieces should be held in it side by side—and sauté for 6 or 7 minutes, turning those that don’t toss with the tips of fork tines. The surfaces should be slightly crisp and of a light golden color. Pour off the excess oil, add the persillade-grated lemon peel mixture, toss for another minute, and serve.