Eel à la Benoîton

Ingredients

• eel
• 3 decilitres red wine
• 100 grams shallots
• 10 grams parsley stems
• 150 grams butter
• eel trimmings (parures)
• parsley, fried
• salt and pepper

Instructions

1. Debone the eel and cut the fillets into 10 cm aiguillettes (needle-thin strips). Twist each strip into a spiral and season with salt and pepper. Flour lightly, then deep-fry at the moment of service. Arrange on a platter in a buisson (mound) shape and garnish with fried parsley.
2. For the accompanying sauce: Reduce 3 decilitres of red wine by two-thirds with 100 grams of minced shallots, 10 grams of parsley stems, and the reserved eel trimmings, all finely minced. Pass through a fine sieve (tamis or chinois) with pressure. Mount with 150 grams of butter and serve in a sauce boat (Saucière).