German cuisine · Fish & Seafood

Poached Eel in Dill Sauce

Tender eel pieces poached in a white wine stock, coated in a light sauce with plenty of dill and parsley.

Ingredients · for 4 servings

• 1kg eel (cleaned, cut into pieces)
• 500ml vegetable broth
• 200ml white wine
• 1 onion
• 1 bay leaf
• 30g butter
• 30g flour
• 150ml cream
• 1 bunch dill
• 1/2 bunch parsley
• 1 lemon
• Salt, pepper

Instructions

1. Rinse the eel pieces under cold water, pat thoroughly dry, salt them and let sit for 10 min.; finely dice the onion.
2. Bring the vegetable broth to a boil with the white wine, onion, bay leaf and a dash of lemon juice, and let it simmer uncovered for 5 min.
3. Reduce the heat and poach the eel in the barely simmering stock for 10–12 min. – it must not boil hard or the flesh will fall off the bone.
4. Lift out the eel pieces, cover and keep warm, then strain the stock through a fine sieve and reserve it.
5. Melt the butter, stir in the flour and sweat for 2 min. without browning, pour in 400ml of the stock and the cream, and cook, stirring constantly, for 5 min. into a smooth sauce.
6. Stir in the finely chopped dill and parsley, season with salt, pepper and lemon juice, warm the eel through in the sauce and serve – boiled potatoes make a good accompaniment.