Anguilla alla Pescatora

Ingredients for 4 servings:

• 4 eel pieces, ready to cook, 250 g each
• salt and pepper
• 2 lemons, juice
• Worcestershire sauce
• 50 g butter
• 2 garlic cloves
• 2 onions
• 2 carrots
• 1 piece(s) celery, small
• 1 cup white wine
• 1 cup meat broth
• ½ cup cream
• 1 bunch lemon balm
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Eel the fisherman’s way

Season the eel pieces with salt and pepper, and marinate with lemon juice and Worcestershire sauce. Heat the fat in a large saucepan and brown the fish pieces on all sides. Remove from the pan and keep warm. In the remaining frying fat, sauté the finely chopped garlic cloves and the very finely diced vegetables until translucent. Add the white wine, meat broth, and cream. Stir in the chopped lemon balm and season with salt and pepper. Place the eel pieces on top and cook in the oven at 200°C for 15 minutes. The pan should be uncovered. Serve sprinkled with finely chopped parsley.