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🍽️ Green Eel with Herb Sauce and Boiled Potatoes

700 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-boiling potatoes
• 1 kg eel (gutted, skinned, and cut into 4–5 cm pieces)
• 1 parsley root
• 1 carrot
• 3 tbsp white wine vinegar
• 1 onion
• 1 bay leaf
• 1 clove
• 1 tsp salt
• 0.5 tsp raw cane sugar
• 6 crushed white peppercorns
• 1 piece organic lemon zest
• 1 bunch kitchen herbs (parsley and dill, tarragon and sage)
• 350 ml vegetable stock
• 150 g mixed fresh herbs (such as sorrel, parsley, chervil, tarragon, a little sage and basil)
• 80 g butter
• 1 tbsp lemon juice
• 2 tbsp whipping cream (20 g)
• pepper from the mill

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes in half.
3. 3. Boil the potatoes in salted water for about 25 minutes.
4. 4. Wash the eel.
5. 5. Pat the eel dry with a kitchen towel.
6. 6. Peel the parsley root.
7. 7. Peel the carrot.
8. 8. Chop the parsley root finely.
9. 9. Chop the carrot finely.
10. 10. Fill a shallow pot with half a liter of water.
11. 11. Add white wine vinegar to the pot.
12. 12. Peel the onion.
13. 13. Insert the bay leaf into the onion.
14. 14. Insert the clove into the onion.
15. 15. Add the onion to the pot.
16. 16. Add the parsley root to the pot.
17. 17. Add the carrot to the pot.
18. 18. Season the liquid with salt.
19. 19. Add brown cane sugar to the pot.
20. 20. Add peppercorns to the pot.
21. 21. Add lemon zest to the pot.
22. 22. Add a bunch of herbs to the pot.
23. 23. Let the mixture simmer for about 15 minutes.
24. 24. Pour vegetable broth into the pot.
25. 25. Bring the liquid back to a boil.
26. 26. Place the eel pieces into the liquid.
27. 27. Place a lid on the pot.
28. 28. Let the eel cook gently under the lid for about 15 minutes.
29. 29. Remove the eel from the liquid.
30. 30. Keep the eel warm in a bowl.
31. 31. Wash the mixed herbs.
32. 32. Pick off the herb leaves.
33. 33. Chop the herbs finely.
34. 34. Heat butter in a pan.
35. 35. Sauté the herbs in the hot butter.
36. 36. Season the herbs with salt.
37. 37. Season the herbs with pepper.
38. 38. Add lemon juice to the herbs.
39. 39. Stir the cream into the herbs.
40. 40. Pre-warm the plates.
41. 41. Serve the eel on the plates.
42. 42. Top the eel with the herb sauce.
43. 43. Serve the eel with the boiled potatoes.

Nutrition per serving

• kcal: 700
• Protein: 29 g · Fett/Fat: 53 g · Carbs: 26 g