Steinhude Eel with Parsley Sauce

Dishes from Lower Saxony

Boil the potatoes with skin until soft. Fillet the eel, remove the skin and bones. Poach the eel fillets in white wine with salt and pepper for 10 minutes, then remove it from the broth and keep it warm.

Add the whipped cream to the broth and cook for a few minutes. Season with salt and pepper.

Beat in the egg yolks with a whisk and do not make any more.

At the last moment fold in the very finely chopped parsley.

Arrange the eel and cover it with the sauce. Serve with the cooked, peeled potatoes.

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