Eel in Savory


Rating: 2.00 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:








Instructions:

A bean recipe for every taste:

Grate eel with coarse salt. Gut. Wash and dry. Season inside a little bit with salt. Rinse and clean the savory. Wrap around the eel. Tie with sewing thread. Tie head and tail together. Heat oil in a frying pan. Sear eel on both sides. Now roast at low temperature for about 30 minutes. Put the pan lid on for 10 min. in between. Take off sewing thread. Arrange on a large heated plate. Garnish with lemon slices. Put parsley potatoes in the middle. Make them while the eel is cooking. Toss them in washed, chopped parsley.

Serve: Cucumber and tomato salad.

Preparation

30 min.

Preparation

35 min

Menu Volume 1 Page 5

Related Recipes:

Dried Plums with Vulcano Bacon and Smoked EelFor the dried plums with Vulcano bacon and smoked eel, pit the dried plums and leave them whole if possible... Whitefish with PotatoesFreshly caught under the ice, whitefish naturally taste exceptionally good. This will not be possible for... Beetle Bean Tart with Pomegranate JellyFor the beetle bean tart with pomegranate jelly, first beat eggs with sugar and a pinch of salt for about 10... Rhubarb SlicesTry this delicious cake recipe: 1. line a rectangular baking pan (30×20 cm) with parchment paper to fit... Braised Shoulder of Lamb with Bean RagoutPerhaps your new favorite bean dish: In the shoulder of lamb a small bit of finely diced garlic, thyme and... Roasted Wild Boar a La AsterixA bean recipe for every taste: (approx. 65 min.): Remove peel from carrots and celery, clean leeks and chop... Lamb SkewersFor the lamb skewers, rinse the lamb in cold water and pat dry. Cut into approx. 3 x 3 cm cubes. Clean the... Curry Pumpkin CasseroleA bean recipe for every taste: 1. cut squash into 1 cm cubes and cook in 400 ml boiling hot salted water for... Stuffed CabbageClean cabbage, blanch in salted water for ten to fifteen minutes, drain and cool, place on a gauze cloth... Pork Fillet Stuffed with Wild Garlic, Ham and CheeseFilling: Chop the wild garlic, cut the ham into fine strips and the fontina into small cubes. Chop the shallot...