Anguille au Vin Blanc et Paprika (Cold Eel in White Wine with Paprika)

Ingredients

• medium eels
• white wine (cooked as for a matelote au vin blanc)
• paprika

Instructions

1. Cut medium eels into lengths of 8 centimètres.
2. Cook them as for a matelote au vin blanc, seasoning with paprika.
3. Let them cool in the cooking liquor.
4. Divide the lengths into large fillets lengthwise and arrange them.
5. Skim the fat from the cooking liquor, clarify it and jelly it lightly.
6. Cover the fillets with the liquor and let it set in a cool place.