Eel in Dill Sauce
In this dish from the Mecklenburg-Vorpommern region of Germany, fresh eel is marinated in vegetable stock, then covered in an herb-flecked sauce.
Ingredients
Instructions
- Cut the eel into pieces and rub with salt, then rinse under running water.
- Bring 4 ¼ cups of water, carrot and parsley root or parsnip slices, onion, vinegar, and salt to a boil; reduce heat slightly and simmer briskly for 20 minutes.
- Remove from heat and strain stock into a heatproof bowl. Add eel pieces and let stand for 20 minutes.
- Melt butter in a saucepan over low heat and whisk in flour. Add Add 2 1/8 cups stock, lemon juice, pepper, sugar, dill, and parsley and bring to a simmer, stirring to create a smooth, slightly thickened sauce. Taste and adjust seasoning if necessary.
- Remove sauce from heat and add eel. Let sit for 5 minutes before serving.
