Aaltournedos of the Island of Poel

Rating: 2.50 / 5.00 (4 Votes)

Total time: 45 min



Finely carve the eel at the head end and peel off the skin from the head to the tail in one go. Then cut the eel into four cm long pieces, put a leaf of sage around it and wrap it with a thin slice of ham. Of course, the eel was previously seasoned with salt and pepper. Add oil to taste in the frying pan and fry the pieces of eel from both sides until they get light color.

Next, put the pieces of eel in the oven at 150 C degrees for another five minutes.

In the meantime, cut the zucchini into fine strips and saute with salt, pepper and fresh thyme and a tiny bit of juice from a lemon. As a filling side dish you can of course offer potatoes, but also bread at any time. This dish can also be cooked on the grill wrapped in foil.

Practical tip: The eel pieces keep well together if one uses small wooden skewers. With the small Bodden eels, the skin does not necessarily have to be removed, as it is so fine that it is hardly noticeable.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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