Eel Tournedos with Sage

Skin the eel (or make this from the fishmonger) and cut 4 cm long pieces, season with salt and pepper. Place 2 sage leaves around each eel piece and wrap everything together with a slice of ham, fix with thread.

Preheat the oven to 180 °C.

Rinse the zucchini and first cut lengthwise into narrow slices, then diagonally into narrow strips. Heat oil in a frying pan, add a few sage leaves and fry the Aaltournedos for about 3-4 minutes on each side. Take them out, put them in an ovenproof dish and cook them in the oven for 4-5 minutes.

In the meantime, roast the zucchini in the frying fat at high temperature until golden. Season with salt, pepper and thyme and sprinkle with juice of one lemon. Spread the zucchini strips evenly on heated plates and arrange the tournedos on top. Chop the parsley and sprinkle on top.

Serve with ratatouille, white bread, boiled potatoes or savoy cabbage.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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