Recipe with Montlouis wine
Eel "à la maraîchère" with Montlouis wine
Ingrédients for 4 persons :
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4 medium eels |
Mince of few pinches of : |
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8 onions |
- parsley - sage - savoury - mint |
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500 gr of sorrel |
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200 gr of celery |
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500 gr of watercress |
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1 bottle of Montlouis |
salt |
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5 yolks |
pepper |
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100 gr of cream |
butter |
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fish aroma |
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Making :
Skin the eels, cut them into pieces of about 5 cm.
Peel the onions and cut them and the celery into small cubes, cut up the sorrel and the cress into small strips.
Fry the eels with butter in a frying pan, add the onions,
wait until they become tinted.
Cover with the Montlouis wine and the fish aroma.
Season with salt and pepper, add the sorrel, the cress, the parsley, the sage, the savoury and the mint.
Boil for 15 minutes.
After decanting, get the pieces of eel out.
Thicken the sauce with the yolks and a little fresh cream.
Then, pour it back on the pieces of eel, check the seasoning and adjust if necessary.
How to serve :
Garnish a dish taking special care to coat the pieces of eel and of course,
SERVE WITH A BOTTLE OF MONTLOUIS