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🍽️ Crispy Fried Eel with Golden Potatoes

998 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg potatoes
• 1 clove garlic
• 1 sprig rosemary
• 6 tbsp olive oil
• salt
• pepper from the mill
• 1.5 kg eel (ready for cooking)
• 1 bunch sage
• 2 tbsp butter

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them just with water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to medium and cook the potatoes with the lid on for 20 to 25 minutes.
5. 5. Drain the potatoes in a colander.
6. 6. Rinse the potatoes briefly with cold water to stop the cooking process.
7. 7. Peel the cooled potatoes.
8. 8. Let the potatoes cool down completely.
9. 9. Slice the cooled potatoes.
10. 10. Peel the garlic clove and halve it.
11. 11. Wash the rosemary and shake it dry.
12. 12. Heat 5 tablespoons of oil in a pan.
13. 13. Add the garlic to the pan and fry until golden brown.
14. 14. Add the potato slices and rosemary to the pan.
15. 15. Fry everything at low to medium heat until the potatoes have a nice crust.
16. 16. Season the potatoes with salt and pepper at the end.
17. 17. Wash the eel under running water.
18. 18. Pat the eel dry with kitchen paper.
19. 19. Cut the eel into pieces about 5 cm in size.
20. 20. Season the eel pieces generously with salt and pepper.
21. 21. Add the remaining oil to another pan.
22. 22. Fry the eel pieces for about 6 to 8 minutes until crispy.
23. 23. Remove the fried eel from the pan.
24. 24. Wipe the pan clean.
25. 25. Add butter and sage leaves to the clean pan.
26. 26. Place the eel pieces back into the pan.
27. 27. Turn the eel pieces in the butter-sage mixture for another 2 minutes.
28. 28. Constantly spoon the sauce over the eel pieces.
29. 29. Plate the eel with the fried potatoes.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 998
• Protein: 43 g · Fett/Fat: 74 g · Carbs: 41 g