Cut the eel into 5cm pieces, season, fry in hot olive oil, finish in the stove for 10 min.
Sause: caramelize sugar in a sauté pan until golden brown, extinguish with vinegar. Add butter and vegetables, sauté lightly. Extinguish with port wine and cook by half. Pour red wine, reduce by half again. Add veal jus, mushrooms and spices, simmer on low heat for about 1/2 hour, add peppercorns in the last 10 min. Strain through a dish, let it boil again, swirl in the cold butter, season the sauce.
Serve with spring onions and potatoes.
Tip: Stock up on high-quality spices – it pays off!
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