Anguilles (Eel) En Matelote
Posted By: Staff
2 1/2 Pounds of eel 1/4 Pound of salt pork 1 Large onion 2 Tablespoons of flour 1/4 Pound of mushrooms 6 Peeled shrimp 3/4 Cup of red wine (claret) 2 Tablespoons of butter 1 Cup of light bouillon 1 Bouquet of herbs Salt and pepper
The eel is cut in 3-inch lengths. Fry out the diced pork and remove it from the grease. Fry the diced onion in the fat until it is golden color, then stir in the flour. Add all the other ingredients except the eel and salt pork and cook the sauce for 10 minutes. For the herbs, tie a sprig each of fennel, basil, and tarragon together. Poach the eel in this sauce for 15 to 20 minutes until tender but not falling apart. The sauce may be just right, but if necessary, thicken it with a little potato flour. Add the salt pork bits. It is delicious with fluffy wild rice.