1 kg (2 1/4 lb) eels, skinned and cut into 7.5 cm (3 inch) pieces
salt and pepper
1 large onion studded with 3 cloves
1 strip of lemon rind
2 cups (500 ml) (17 fl oz) chicken or vegetable stock
75 ml (5 tbsp) port
3 tbsp (60 ml) double cream (heavy cream)
1/3 cup (50 g) plain flour (All purpose)
cayenne pepper
few drops of lemon juice
salt and pepper
1 large onion studded with 3 cloves
1 strip of lemon rind
2 cups (500 ml) (17 fl oz) chicken or vegetable stock
75 ml (5 tbsp) port
3 tbsp (60 ml) double cream (heavy cream)
1/3 cup (50 g) plain flour (All purpose)
cayenne pepper
few drops of lemon juice
method
1. Lay the pieces of eel in a saucepan large enough to hold them in a single layer. Sprinkle lightly with salt and pepper. Add the onion and lemon rind and pour over the stock and port. Cover the pan and bring the liquid to the boil. Lower the heat and simmer for 30 minutes or until the eel fillets start to come away from the bones.
2. Drain the eel pieces, discarding the bones, and keep them warm in a serving dish. Strain the stock into a clean saucepan. Mix the cream and flour together in a small bowl and stir in enough of the hot stock to make a thin cream. Add this to the stock and place the pan over moderate heat, stirring until the sauce thickens.
3. Add cayenne and lemon juice to taste, pour the mixture over the eel pieces and serve at once.
2. Drain the eel pieces, discarding the bones, and keep them warm in a serving dish. Strain the stock into a clean saucepan. Mix the cream and flour together in a small bowl and stir in enough of the hot stock to make a thin cream. Add this to the stock and place the pan over moderate heat, stirring until the sauce thickens.
3. Add cayenne and lemon juice to taste, pour the mixture over the eel pieces and serve at once.
serving amount
serves 4
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