Eel in White Wine and Paprika
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- medium eels
- paprika
- white wine
Instructions
- Cut the eels into 8-centimeter segments. Cook them as you would for matelote au vin blanc (white-wine eel stew), seasoning with paprika.
- Allow the cooked pieces to cool in their cooking liquid. Once cooled, carefully split the segments lengthwise into large fillets. Arrange on a serving dish and cover with the cooking liquid, which has been dégraissée (fat removed), clarified, and lightly bound with gelatin. Allow to set in the cold.