Eel in a Dill Sauce


Eel in Dill Sauce
Aal in Dillsosse
In this dish from the Mecklenburg-Vorpommern region of Germany, fresh eel is marinated in vegetable stock, then covered in an herb-flecked sauce.
Course Entree
Cuisine Mecklenburg-Vorpommern
Region Mecklenburg-Vorpommern


  • 2 - 2 1/4 lbs eel cleaned by your fishmonger
  • 1 carrot peeled and sliced
  • 1 parsley root or parsnip peeled and sliced
  • 1 onion peeled and quartered
  • 1/2 cup white wine vinegar
  • 1 tsp salt
  • 2 3/4 tbsp butter
  • 2 3/4 tbsp flour
  • 2 tsp lemon juice
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 3 tbsp chopped dill
  • 2 tbsp chopped parsley


  • 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.
Adapted from