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.