4 fillets of eel (approximately 1/2 kg)
4 to 6 green onions
3/4 cup of chicken broth
4 tablespoons of dry white wine
Yogurt Sauce:
1/2 cup of plain low-fat yogurt
2 tablespoons of fresh dill or chives, chopped
1 tablespoon of chopped parsley
1/2 teaspoon of grated lemon zest
1 pinch of cumin
black pepper to taste
4 fillets of eel (approximately 1/2 kg)
4 to 6 green onions
3/4 cup of chicken broth
4 tablespoons of dry white wine
Yogurt Sauce:
1/2 cup of plain low-fat yogurt
2 tablespoons of fresh dill or chives, chopped
1 tablespoon of chopped parsley
1/2 teaspoon of grated lemon zest
1 pinch of cumin
black pepper to taste
Cut each eel fillet in half lengthwise to obtain 8 thin fillets
Fold the side with the skin facing up and fold it three times
Cut off 20 cm from the green top of the onion and blanch it in boiling water for 30 seconds until wilted
Use this green onion to tie the fish packets
Place them in a non-stick skillet 25 cm in diameter
Add the chicken broth and white wine, leaving room at the top
Bring to a simmer over medium heat
Reduce the heat slightly, cover, and cook for about 5 minutes or until the fish is cooked through
Carefully remove the packets with an egg flipper and place them on a serving dish
Mix all the yogurt sauce ingredients and serve with the fish
Serve in four portions
Accompany each portion of fish with 1/4 cup of canned green corn, 1/2 tomato, agriao leaves seasoned with salt, pepper, and chopped onion, and 2 grissini per portion
