Summer Eel
- 2 ounce mulberries
- 2 ounce tender nettle sprouts
- 2 teaspoons parsley
- 2 teaspoons chervil
- 2 teaspoons tarragon
- Fresh pimpinelli
- Sprig of thyme, cut fine
- Butter
- 2 pounds eel, cleaned, skinned, cut into 1 1/2 inch pieces
- 1 pint white wine
- Salt, whole pepper
- 4 egg yolks
- Lemon Juice
Saute in butter, the mulberries, sprouts, parsley, chervil, tarragon, a little pimpinelli and thyme. Add the cut-up eel, wine, pepper and salt; simmer until eel in tender. Thicken with beaten egg yolks and season with lemon juice.
Submitted by May 31, 2009
15 min
30 min
45 min