Anguille a la Benoiton (Fried Eel Aiguillettes with Red-Wine Shallot Butter)

Ingredients

• eel
• flour
• fried parsley
• 3 decilitres red wine
• 100 grammes shallots
• 10 grammes parsley stalks
• 150 grammes butter

Instructions

1. Bone the eel and cut the fillets into aiguillettes 10 centimetres long; twist them into spirals.
2. Season and flour them.
3. Fry them at the moment and dress them in a heap with fried parsley.
4. For the accompaniment, chop 100 grammes of shallots, 10 grammes of parsley stalks and the eel trimmings, and reduce them by two thirds with 3 decilitres of red wine.
5. Pass through a sieve or a chinois, pressing.
6. Finish with 150 grammes of butter and serve in a sauceboat.