Eel à la Sainte-Menehould

Ingredients

• eel
• white-wine court-bouillon
• melted butter
• breadcrumbs
• raw mushrooms
• gherkins
• Sauce hachée
• anchovy fillets

Instructions

1. Poach the eel, whole or cut into sections, in a white-wine court-bouillon.
2. Drain it and pat it dry.
3. Chop the raw mushrooms, press them and mix them with the breadcrumbs.
4. Dip the eel in melted butter and coat it with the mushroom breadcrumbs.
5. Sprinkle with melted butter and grill gently.
6. Dish up on a plate bordered with gherkins.
7. Serve with Sauce hachée to which diced anchovy fillets have been added.