Eel in Ruländer

¬ liter of Ruländer ¬ liter of whipped cream ne 2 stalks of thyme, 2 stalks of parsley, 1 bay leaf spice

Skin the eel, fillet it, remove the dark subcutaneous fatty tissue, cut it into pieces, blind the pieces of eel in butter, add the kitchen herbs, chopped shallot and bay leaf, extinguish with wine, after about 4 minutes add the whipped cream, after another 5 minutes warm the eel, cook the sauce until creamy, sieve it and season it with pepper and salt (maybe a hint of nutmeg!), serve with the vegetables tossed in butter, served with tagliatelle.

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