Fried Eel on Onion Cabbage M. Celery Sauce U. -Chip

For the sauce, remove the peel from the celery, cut into small pieces and boil gently in the delicacy beef broth until soft. The liquid should boil by half.

Mix heartily with a hand mixer, adding the whipped cream. Reheat, season with salt and pepper and fold in the butter in small pieces just before serving.

For the onion slaw, peel the onions and cut them into small pieces. Spices and kitchen herbs in a small gauze bag form and tie or fill in a herb egg.

Heat the oil and sauté the onions until translucent. Add salt, red wine and the herb bag. Cover and steam for 8 to 10 minutes. The onions must still have a bite. Season with a little lemon juice.

For the celery chips, remove the skin from the tuber and cut into slices as narrow as possible, preferably on a bread machine.

Fry in oil at 170 °C until golden and crispy. Degrease on kitchen roll.

Fillet the skinned eel on the spot at the fishmonger’s and cut it into oblique pieces about 6 cm long.

Season with salt, pepper and juice of one lemon and turn in breadcrumbs to the other side.

Heat the oil in a frying pan, add thyme and peeled garlic clove and cook the eel pieces over medium heat. Drain the fat from the frying pan, add the butter and toss briefly.

Place the pieces of fish on the onion

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