1 smoked eel
60g of butter
1 onion
some black pepper
bay leaf
1 tablespoon of tomato puree
2 tablespoons of wheat flour
salt and pepper to taste
1 liter of chicken broth
English mustard
white wine and heavy cream to taste
1 smoked eel
60g of butter
1 onion
some black pepper
bay leaf
1 tablespoon of tomato puree
2 tablespoons of wheat flour
salt and pepper to taste
1 liter of chicken broth
English mustard
white wine and heavy cream to taste
Remove the skin and bones from the eel
Melt the butter in a pan and add the skin and bones of the eel
Let it cook for a bit, stirring well
Add the minced onion, some black pepper, and bay leaf
Add the tomato puree, flour, and broth lastly
Let it simmer well
Strain through a fine sieve
Season to taste with white wine and English mustard
Portion into cups and garnish each one with a little heavy cream
Serve 3-4 servings.
