Poached Eel in Dill Sauce
This is a classic recipe for poached eel in dill sauce.
- wine vinegar
- court - bouillon
- Cut skinned and cleaned eels into 5 cm sections, rub with salt, then marinate in hot wine vinegar.
- Poach the eel in court-bouillon made with the vinegar and serve accompanied by a sauceboat of white wine sauce containing chopped dill.