Eel in a Dill Sauce

Eel in Dill Sauce
Aal in Dillsosse
A common dish from the Mecklenburg-Vorpommern region of Germany with marinated eel.
Course Entree
Cuisine Mecklenburg-Vorpommern
Region Mecklenburg-Vorpommern


  • 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


  • 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
Adapted from

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