Eel with Fried Potatoes
Healthy, because
Even smarter
Opinions are divided on this elongated freshwater fish: either you love eel or you hate it. Those who like eel appreciate the fine and very aromatic meat, which contains hardly any bones and tastes aromatic. It offers plenty of vitamin A and high-quality protein, but compared to other seawater fish, little iodine.
The eel is now threatened with extinction. The pleasure should therefore be something special, regular consumption is not recommended.
Ingredients
- For the roast potatoes
- 1 ½ kilograms potatoes
- salt
- freshly ground peppers
- 6 Tbsps vegetable oil (for frying)
- 1 garlic clove
- 1 sprig rosemary
Preparation steps
Place potatoes in a steamer and steam until tender. Let cool. Peel and halve garlic. Rinse rosemary and shake dry. Peel potatoes. Heat oil in a large, heavy pan. Add garlic and fry until golden- brown. Add potatoes and rosemary and cook over medium heat until potatoes have a nice, brown crust. Season with salt and pepper.
Season eel pieces generously with salt and pepper. Heat oil in a heavy pan. Add eel pieces and fry until crispy, 6-8 minutes. Remove eel from pan. Pour off oil. Add butter and sage leaves to the pan. Return eel to the pan. Cook, spooning the butter-sage mixture constantly over the eel, 2 minutes more. Serve eel with lemon halves.
