Eel fricassee

How to make it

1. 1

   The eel is skinned, i.e. the skin is pulled off quickly with a coarse, damp cloth. First loosen the skin all the way round just below the head and pull the skin off with the cloth. Cut off the fins with scissors.

2. 2

   Open it from the vent and upwards, clean it well in lightly salted water, cut it into suitable pieces about 3 fingers wide, and boil in the salted, boiling water. Eel tolerates longer boiling than fish, up to ¾ hour.

3. 3

   Take up the fish and strain the stock. Melt the butter, stir in the flour, thin little by little with the stock until the sauce is suitably thick, simmer for 5 min., and add the finely chopped parsley.