Green eel from the pan
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, pot/Dutch oven, pan
Ingredients
• 2 eels 380 g each (gutted and
without head), divided into 4 portions
• 1 ½ l water
• 1 tbsp salt
• 4 tablespoons vinegar
• 5 sage leaves, chopped
• 40g butter
• 1 tbsp flour
• 1/8 l cream
• Juice of 1 lemon
• 3 tbsp parsley, chopped
• 4 tbsp dill, picked
• 1 egg yolk
• white pepper from the mill
• Pinch of sugar
• Salt
There are more fish recipes in the special!
preparation
➊ Pour the water into the pot and place it on the grill or over the fire. Add salt, vinegar and sage and bring everything to the boil. Reduce the heat so that the water is no longer bubbling.
➋ Add the eel pieces and leave to simmer uncovered over a low heat for about 15 minutes. Then keep the eel warm in the cooking water.
➌ Melt the butter in a pan. Stir in the flour and fry over a medium heat while stirring. Deglaze with ¼ l of the eel stock and stir until smooth with a whisk.
➍ Then add the cream and cook for 3 minutes over a low heat while stirring. Season to taste with salt, pepper, a pinch of sugar and lemon juice. Then remove the sauce from the grill and stir in the egg yolk and herbs.
➎ To serve, remove the eel pieces from the broth and peel off the skin. Place on a plate and pour the sauce over them. Serve with parsley potatoes.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since. For Elmar, it doesn't always have to be meat; the professional BBQer also likes to put fish and vegetarian dishes on the grill for a change.
Recipe from FIRE&FOOD issue 01/2024
