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(Anguille In Salsa Verde)
The Silver Spoon, Phaidon Press

Serves 4



• 2-3 tablespoons butter
• 2 pounds eels, skinned, cleaned and sliced
• 1 fresh flat-leaf parsley sprig, chopped
• 1 fresh red sorrel sprig, chopped
• 1 fresh chervil sprig, chopped
• 1 tablespoon fresh rosemary needles, chopped
• 1 onion, chopped
• 3/4 cup dry white wine
• 1 egg yolk, lightly beaten
• pinch of potato flour (or corn starch)
• juice of 1 lemon, strained
• salt and pepper


Melt 2 tablespoons of the butter in a pan, add the eels and cook over medium heat, turning occasionally, for 15 minutes.

Season with salt and pepper, remove from the pan and set aside.

Add the parsley, sorrel, chervil, rosemary and onion to the pan and cook over low heat, stirring occasionally, for 5 minutes, adding the remaining butter if necessary.

Pour in the wine, return the eels to the pan and cook for a further 5 minutes.

Stir in the egg yolk, potato flour and lemon juice and cook until the sauce has thickened.

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