Dutch stewed eel
1 tablespoon cornstarch
some drops lemon juice
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© Janneke's Recipe pages - fish meals, eel recipes
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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