Dutch stewed eel


1 kg convert conversionthin eel

2 dl water convert conversion


50 gr butter convert conversion

1 tablespoon cornstarch

some drops lemon juice




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How to prepare:

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.

First published: April 12, 2003, Netherlands
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