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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
While I’m sure the inclusion of wine is not traditional, I think it does give it a little “Je ne sais quoi.”
Cut the eel into 2-inch lengths and place in a saucepan with the onion, carrots, bouquet garni, lemon peel, white wine, vinegar, salt, and a few black peppercorns. Add sufficient fish stock just to cover the contents of the pan. Bring slowly to a boil, then cover the pan, lower the heat, and simmer gently for 1 hour.
Remove the eel with a slotted spoon and place in a deep dish. Boil the