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Ingredientes
- 1 kg Eels Warm oil for potatoes
- 1 Tbsp. Parsley
- 4 x Cloves garlic
- 80 gm Butter
- 3 x Potatoes, (top garnish) Sliced, (3 to 4) julienne
- 2 Tbsp. Tarragon vinegar
- 1 tsp Sugar
- 1 x Lemon, juice of
- 1 tsp Dijon mustard
- 1 pch Salt
- 1 pch Grnd black pepper
- 3 Tbsp. Extra virgin olive oil
Direcciones
- Cut around the neck and peel off skin. Chop off head and gut. Chop into pcs.
- Fry the julienne of potatoes in warm oil - 200C - for 2 - 3 min till crisp. Heat frying pan oil and add in eels.
- Dressing:Mix all the ingredients together.
