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Eel alla Milanese

Eel alla Milanese — a seafood recipe, 9 ingredients.

Seafood

contains glutencontains dairycontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 large eel
  • 2 ounces butter
  • 1 tablespoon flour
  • 1 cup stock
  • 4 ounces Chablis wine
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste
  • a medley of vegetables (e.g. carrots, cauliflower, celery, beans, tomatoes, etc.)
Make it lactose-friendly
  • 2 ounces butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cut the eel and fry it in butter. When it is a good colour, add flour, stock, wine, bay leaf, pepper, and salt. Boil until it is well cooked.
  2. In the meantime, separately boil the vegetables.
  3. Take out the pieces of eel, and keep them hot.
  4. Pass the liquor which forms the sauce through a sieve, and add the vegetables to this.
  5. Let the vegetables boil a little longer in the liquor, then arrange them in a dish.
  6. Place the pieces of eel on the vegetables and cover with the liquor. Serve very hot.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0