Angouille Persaillade Recipe

• 1 kg Eels Warm oil for potatoes
• 1 Tbsp. Parsley
• 4 x Cloves garlic
• 80 gm Butter
• 3 x Potatoes, (top garnish) Sliced, (3 to 4) julienne
• 2 Tbsp. Tarragon vinegar
• 1 tsp Sugar
• 1 x Lemon, juice of
• 1 tsp Dijon mustard
• 1 pch Salt
• 1 pch Grnd black pepper
• 3 Tbsp. Extra virgin olive oil

1. Cut around the neck and peel off skin.
2. Chop off head and gut.
3. Chop into pcs.
4. Fry the julienne of potatoes in warm oil - 200C - for 2 - 3 min till crisp.
5. Heat frying pan oil and add in eels.
6. Dressing:Mix all the ingredients together.

oil, parsley, garlic, butter, potatoes, tarragon vinegar, sugar, lemon, mustard, salt, black pepper, extra virgin olive oil

Taken from cookeatshare.com/recipes/angouille-persaillade-65522 (may not work)