Eel in Beer Root Broth with Sage

A great fish recipe to make yourself:

Remove the skin from the onion and cut into tender strips. Cut the eel into 5 cm pieces. Marinate with juice of one lemon. Set aside. Melt butter, sauté onion strips in it. Add beer (reserve 1 tbsp.) and 300 ml water. Add lemon zest, bay leaf, green peppercorns, salt and sugar. Stew gently for 10 min.

Put pieces of eel into the broth. Stew for about 15 min. Remove eel, keep warm.

Mix cornstarch with the remaining beer and thicken the sauce slightly. Add crème fraîche and season with salt. Add eel pieces again and heat briefly.

Arrange eel with sauce on 4 hot plates. Sprinkle with finely chopped sage.

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