Dutch stewed eel

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Ingredients:

1 kg thin eel

2 dl water

salt

50 gr butter

1 tablespoon cornstarch

some drops lemon juice 

pepper

dill

parsley 

Preparation:

© Janneke's Recipe pages - fish meals, eel recipes

Cut the eel (with skin) in pieces of 5 cm.

Simmer for 20 minutes in the water with little salt.

Add butter and mix the cornstarch with 2 tablespoons water.

Stir the cornstarch into the eel mixture until the fluid gets thicker.

Flavour with some lemon juice and pepper. Simmer a few minutes.

Put the eel on a plate and sprinkle the parsley and dill over.

Serve with potatoes and for example cucumber.