Eel Heligoland style

Ingredients for 4 servings:

• 100 g bacon, streaky
• 30 g butter
• 1 stalk(s) leek
• 250 g mushrooms
• 150 g peas, frozen
• salt and pepper
• 1 tbsp tomato paste
• 2 tbsp wheat flour
• 125 ml fish stock
• 250 ml cream
• 600 g eel(s), ready to cook
• 2 tbsp lemon juice
• 1 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Cut the bacon into cubes and melt in the butter. Add the peas and heat for about 2-3 minutes, stirring constantly. Slice the leek into rings and add them. Sauté everything for another 3-4 minutes. Season generously with salt and pepper. Stir in the tomato paste and flour, and top up with the fish stock and cream. Cook for about 5 minutes. Cut the eel into about 2-3 pieces, season with salt, pepper, and lemon juice. Place on the vegetables and let simmer with the lid on over low heat for about 10 minutes. Sprinkle with parsley to finish. Serve with baguette or fried potatoes as a side dish.