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Poached Eel in Dill Sauce (Aal in Gr¼ner Sosse)

ingredients

eels
salt
wine vinegar
court - bouillon

method

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.

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