Eel Venetian Style

Name: Eel Venetian Style
Cuisine: France
Ingredients: eel; court-bouillon (poaching broth); mushrooms; soft fish roe (laitances); Venetian sauce (sauce Vénitienne)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eel
court-bouillon (poaching broth)
mushrooms
soft fish roe (laitances)
Venetian sauce (sauce Vénitienne)

Instructions

Roll the eel into a ring shape or cut it into sections. Poach it gently in a court-bouillon (poaching broth) made with white wine. Finish by glazing it in the oven.
Arrange the eel on a round platter. Place in the center a garnish of cooked mushrooms and soft fish roe cut into large dice. Coat this garnish with Venetian sauce.