Aal in Dillsosse
A common dish from the Mecklenburg-Vorpommern region of Germany with marinated eel.
Region Mecklenburg-Vorpommern
Ingredients
- 2 - 3/16 lbs eel
- 1 carrot
- 1 parsley root
- 1 onion
- 1/2 cup white wine vinegar
- 1-1/2 ounces butter
- 1-1/2 ounces flour
- lemon juice
- pepper
- sugar
- 3 tablespoons dill chopped
- 2 tablespoons parsley chopped
Instructions
- Thoroughly wash the eel in warm water. Cut into pieces and rub with salt.
- Wash and slice the carrot and parsley root. Peel the onion and cut into fourths. Bring 4 ¼ cups of water, vinegar, and salt to a boil. Cook for about 20 minutes. Remove from heat and add eel pieces, allowing them to marinate for about 20 minutes.
- Melt butter in a bowl. Mix in the flour. Add 2 1/8 cups of the eel water, lemon juice, pepper, and sugar to taste. Lastly add the chopped dill, parsley, and eel pieces. Allow eel to marinate for another 5 minutes
