John Myers
River Eel with Cream Sauce; Onions and Jacket Potatoes
The perfect river eel with cream sauce; onions and jacket potatoes recipe with a picture and simple step-by-step instructions.
- 2 River eels 400 g and 100 g (catch from Siggi!)
- Kitchen paper
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 Large onion approx. 150 g
- Sprigs of thyme
- Sage leaves
- Lemongrass
- Kitchen twine
- 6 tbsp Plant cream (good heat resistance!)
- 2 tbsp Flour
- 250 ml Vegetable broth (1 teaspoon instant)
- 6 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 400 g Small, waxy potatoes (here: triplets)
- 1 tsp Salt
- 2 Stalk Parsley
- 2 Discs Lemon
- Clean the river eels, pat dry with kitchen paper, cut into pieces and season everything inside and out with coarse sea salt from the mill and colored pepper from the mill. Halve the lemongrass and cut into pieces. Place the lemongrass pieces, thyme sprigs and sage leaves in the pieces of eel and tie them together with kitchen twine. Peel the onion, cut into fine slices (tip: works very well with the bread machine!) And separate the slices into onion rings. Heat the plant cream (6 tbsp) in a coated pan, add the pieces of eel and onion rings and fry well over a medium temperature, turning several times. Remove the pieces of eel and onion rings. Remove the herbs and kitchen twine from the pieces of eel and place in a heat-resistant dish with the onion rings and keep warm in the oven at 50 ° C until serving. Scatter flour (2 tbsp) into the meat stock, let it thicken (burn in!) And gradually deglaze / pour in the vegetable stock (250 ml). Keep stirring with the whisk. Finally fold in the cooking cream (6 tbsp) and season with coarse sea salt from the mill (2 big pinches). Boil the small potatoes in salted water (1 teaspoon) for about 20 minutes, drain and peel off. Serve the river eel with onions, cream sauce and jacket potatoes, garnished with parsley. Serve with a lemon wedge.
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