Fried Eel in Dill Sauce

Portion the eel into pieces about 3 to 4 cm long, salt, pepper, sprinkle generously with lemon juice and then dust with flour. Melt clarified butter in the pan and fry the eel pieces in it on medium heat on all sides until they are cooked after about 8 to 10 minutes. Remove the eel pieces from the pan and keep warm. Pour off remaining fat and deglaze the frying residue with fish stock or soup. Stir in anchovy paste and cream or sour cream. Allow everything to reduce slightly over medium heat until a creamy sauce is formed, add finely chopped dill and season everything again to taste. Arrange the eel on a hot plate and either pour the dill sauce around it or serve the sauce separately. As side dishes, we recommend salted potatoes and green salad with hot bacon grams.

Related Recipes:

Trout Wrapped in Bacon on Lemon Dill SaucePeanut-olive mash. Rinse the trout, rub dry, chop the fins and fill the belly with a sprig each of thyme... Smoked Salmon Rolls with Dill Cream and Cress SaladMix sour half cream and crème fraîche with mustard, season with salt, pepper and sugar. Add freshly chopped... Halibut with Root Vegetables in Lemon Chili Dill SauceFor the halibut with root vegetables in lemon chili dill sauce, peel the root vegetables, cut into thin slices... Fish SolyankaCut onion into small pieces, roast lightly in fat, add paradeis pulp and cook for 5 to 6 minutes until soft... Baked Salmon RollsFor the batter, mix egg yolks and remaining ingredients (except egg whites) until smooth. Leave to cool for... Shrimp Cocktail with AvocadoCut the avocado in half, pit it and remove the skin. Cut the flesh into small cubes and mix with half the... Pork Tenderloin with Beetroot Risotto and Cauliflower Au GratinPreheat the oven to 220 °C top/bottom heat or 190 °C hot air. Season the beets with a little olive oil, salt... Chicken Fillet with Quince Orange SauceDivide the butter into pieces and place on a plate in the freezer, it should be ice cold. Wash the oranges and... Fried Fillet of Pike-Perch with Rhubarb-Ginger SauceSauce: Remove the strings from the rhubarb and cut into 3 cm pieces, chop the shallots finely, peel the ginger... Salmon Variations with Three Saffron SaucesSeason fennel with salt, pepper olive oil [1] and 1 tsp juice of one lemon. Rest. Cut 2/3 of the salmon fillet...