Angouille Persaillade Recipe

Ingredients

  • 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

Description

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…

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