in Recipes

Penne with smoked eel

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Ingredients for 4 servings:

  • 400g penne
  • 1 bunch of dill
  • 250 ml cream, sweet
  • Salt and pepper, from the mill
  • 200 g eel(s), smoked

Instructions

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

For the sauce, wash the dill, shake it dry, and finely chop or mince it. Bring the cream to a boil in a saucepan and reduce over low heat until it has reduced by 1/3. Season with salt and pepper and carefully stir the chopped dill into the cream. Do not boil any further, but keep warm. Cook the penne in plenty of salted water until al dente. In the meantime, remove the skin and bones from the eel and cut into strips about 5 cm long. Mix the pasta with the dill sauce, carefully fold in the eel pieces, and serve everything on plates. Since we always like to eat a lot of sauce with pasta, I sometimes use 1/2 liter of cream and let it reduce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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