serves 4 - 5
800 g (1 3/4 lb) eels, skinned and cut into 5 cm/2 inch pieces
1 garlic clove, crushed
2 onions, sliced in rings
1 bouquet garni
salt and pepper
1 cup (8 fl oz) 250 ml red wine
1/3 cup (75 g) butter
3/4 cup (90 g) mushrooms, halved if large
1/3 cup (50 g) plain flour (All purpose)
for the garnish
peeled cooked prawns
herb sprigs (oregano) to garnish
1. Put the onion rings in a large saucepan with the garlic and bouquet garni. Add salt and pepper to taste, then lay the pieces of eel on top. Pour over the wine and simmer for 20 minutes or until the eel flesh starts to come away from the bones.
2. Meanwhile heat 25 g (1 oz) of the butter in a small frying pan, add the mushrooms and fry for about 5 minutes until soft. Transfer to a heated serving dish.
3. With a slotted spoon, remove the pieces of eel from the stock, discard the bones and add to the mushrooms in the serving dish. Remove and discard the bouquet garni. Mix the remaining butter with the flour in a small bowl.
4. Boil the stock for about 5 minutes to reduce slightly, then add the butter and flour mixture, a little at a time, whisking until the sauce thickens to the desired consistency. Pour over the fish and mushrooms, garnish and serve at once.
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