4 eels
two medium onions
1/2 liter of white vermouth
1/4 liter of dry white wine
450g unsalted butter or margarine
100g finely sifted biscuit flour
salt and pepper
one tablespoon chopped fresh parsley
one tablespoon gelatin dissolved in beef broth
6 graded shrimp
4 eels
two medium onions
1/2 liter of white vermouth
1/4 liter of dry white wine
450g unsalted butter or margarine
100g finely sifted biscuit flour
salt and pepper
one tablespoon chopped fresh parsley
one tablespoon gelatin dissolved in beef broth
6 graded shrimp
Cut the heads and fins off the eels, clean them well, and rinse under cold running water
Dust the finely chopped onions with a little unsalted butter or margarine to golden brown them
Add one-quarter of the white vermouth and the gelatin dissolved in beef broth
Let it cook for 10 minutes and then remove from heat
Let it cool until lukewarm, then add the well-beaten butter or margarine and mix until smooth
Add the peeled and cooked shrimp, chopped fresh parsley, salt, and pepper
Eel fillets with a remnant of melted unsalted butter or margarine and coat them lightly on both sides with sifted biscuit flour
Place them in a greased baking dish, reserving the coated side on top
Around the eels, pour the remaining white wine and vermouth
Bake at 200°C (400°F) for 20 minutes or until the fish is well browned
Fifteen minutes before serving: warm the sauce in a bain-marie
Place the baking dish with the eels back in the oven
When ready to serve, place it gently on an untipped plate and spoon some of the sauce around it
Serve the rest in a warmed sauceboat
