Eel a la Tartare
- 1large eel
- Water mixed with vinegar
- 2 tablespoons melted butter
- 2 beaten eggs
- Salt and pepper.
- Bread crumbs.
- Tartar sauce
- Mayonnaise
- Yolks of hard-cooked eggs
- Chopped leeks
- Anchovies
Skin a large eel, clean and clip fins. Make a ring by placing the tail of the eel in the mouth and tie or sew the thread. Seam eel in water mixed with vinegar about 10-12 minutes and let stand in water without boiling about 15 minutes (be patient, you rascal). Place on a cloth to drain. Melt 2 tablespoons butter and mix with 2 beaten eggs; add some pepper and salt. Dip eel in mixture and then cover with bread crumbs. Repeat the procedure and then fry the eel in butter over a slow heat until and even brown. Place on a hot platter and serve like a rascal with a smile on your face. A tar tare sauce of mayonnaise mixed with yolks of hard-cooked eggs, chopped leek and seasoned with anchovies brine may be served with this dish.
Submitted by Jun 1, 2009
16 min
27 min
43 min