Eel green
Instructions
Cut the eels in sections and let them FRY quickly in the pan.
Add the finely chopped onions.
Add the thyme, Bay leaves, Sorrel and other herbs.
Deglaze with the wine.
Season with salt and pepper.
Add the broth and lemon juice.
Cover and cook for 20 minutes.
Reduce the sauce if necessary.
Mix the flour with the egg yolk and cream and add before serving.
Serve hot or cold.
