Poached Darne of Carp in Brandy and Fruit Sauce (Schwarzfisc

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.

rating

1 user has helped to rate this recipe.

0 reviews

Also see categories;

Eel

Also in this category

Baked Skate with Sauerkraut (Germany)...
Boiled Hand of Pork with Beer (Schwei...
Boiled Knuckle of Pork (Eisbein)
Braised Endive Wrapped in Ham (German)
Braised Red Cabbage with Stuffed Apples
Broad Beans and Bacon in Cream Sauce
Cheese Dumplings (Glumskeilchen) Germany
Eggs with Sweet and Sour Sauce (Saure...
Forest Mushrooms German Style
Frankfurter Ratatouille
French Beans in Sour Sauce (Sure Wals...
German Biscuits
German Carrot Soup
German Cauliflower Salad
German Coffee
German Potato Salad
German Rye Bread
Lettuce And Pea Soup
Pickled Cabbage Soup (Sauerkrautsuppe)
Poached Darne of Carp in Brandy and F...
Poached Eel in Dill Sauce (Aal in Gr...
Potato Cakes with Bacon (Dobbekoche)
Potato Dumplings (Buabaspatze)
Potato Pancakes (Grundrezept Fur Kart...
Potatoes Cakes German Style (Kartoffe...