Eel à la Sainte-Menehouïd

Ingredients

• 1 whole or cut into pieces eel
• court-bouillon (poaching stock with white wine)
• melted butter
• bread crumbs (mie de pain)
• raw mushrooms, finely chopped and pressed
• gherkins (cornichons)
• sauce hachée (chopped herb sauce)
• anchovy fillets, diced

Instructions

1. Poach the eel, whole or cut into pieces, in court-bouillon (poaching stock with white wine). Drain and pat dry. Dip in melted butter, then coat with bread crumbs mixed with finely chopped raw mushrooms that have been pressed to remove excess moisture.
2. Arrange on a serving platter bordered with gherkins. Drizzle with melted butter and grill gently until golden.
3. Serve with sauce hachée (chopped herb sauce) enriched with diced anchovy fillets.