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Eel Persilade

Cook time: 0 min.
Servings: 4

Ingredients for Eel Persilade

optional0.25 TSP. Clary
Lemon both
1–1.5dlWheat flour
1–1.5dlOil for frying
1–1.5kgSmall eels like to bundteål
2Large bunches fresh parsley

Instructions for Eel Persilade

To prepare the Eel Persilade recipe, please follow these instructions:

Sprinkle the iced eel with salt and let them draw 10 min. Rinse and dry the ears very carefully, both inside and outside. Cut the eels for approx. 7 cm. Long pieces. Deep each piece in milk and spicy flour.

Brown the eels quickly on each side in plenty of oil in high heat. Shrink the heat and increase the eels 5 to 7 minutes. on every side. Step 10 -12 pcs. Eel at a time. Take them up with a casing and shake the oil well. Put them on greasy paper.

Keep the eel pieces warm if necessary. At 100 degrees C. alm. Oven, and the oven door on the clamp, so the eels do not get soft while the rest is frying.

Mix chopped parsley and finely chopped garlic. Put the eels in a large pan on a hot dish and sprinkle the parsley mixture over.

Server with lemon boats and possibly. creamed potatoes.