Eel Rouen-Style

Ingredients

• 1 whole eel
• mirepoix (diced vegetables base) with red wine
• mushrooms
• oysters, poached and trimmed
• soft roe (laitances) escalopes, poached
• espagnole sauce (brown mother sauce)
• smelt (éperlans), headless

Instructions

1. Roll the eel into a ring shape. Poach it in a mirepoix with red wine, then glaze it in the oven.
2. Transfer the eel to a round platter. In the center of the eel, arrange a garniture of mushrooms, poached and trimmed oysters, and poached soft roe escalopes. Coat this garniture with the cooking liquid, reduced and bound with espagnole sauce.
3. Surround the eel with a border of headless smelt, sautéed à la Meunière.