Fried Eel with Herb Butter

-Marc Häberlin

-Auberge de Lille

For the herb butter, remove the skin from the shallot and put it in a saucepan with the herb leaves plucked from the stems. Salt and season with pepper, add 50 ml of water and make 5 min. Put the spice mixture in a wide bowl and whisk with a blender. Gradually add the butter cut into flakes. Stir in the chives cut into rolls and pour the butter into a sauce boat.

Chop the fins of the eels into small pieces. Skin the eels, gut them and cut them into pieces about 3 cm thick. Salt and dip in the milk, then turn to the other side in the semolina. Heat the Íl in a deep fryer to 180 °C and put in the eel pieces. Fry them out in oil for 5 to 6 min until they are nice and golden brown. Remove and drain on kitchen roll for a few seconds. Season again a little with salt and bring the fried eel with the herb butter to the table.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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