Pan-Fried Eel Nature

👨‍🍳 Method

1. 1

   Finely chop the shallots.

2. 2

   Finely chop the parsley.

3. 3

   Remove the fins, head, and tail from the eel.

4. 4

   Remove any bloody parts from the backbone.

5. 5

   Cut the eel into 5–6 cm pieces (tronçons), or alternatively fillet and then cut into pieces.

6. 6

   Soak the eel pieces in cold salted water and refrigerate for at least 2 hours (dégorgeren, to purge blood and impurities).

7. 7

   Pat the eel pieces completely dry.

8. 8

   Pan-fry the eel pieces until crispy and golden, adding the shallots toward the end of cooking.

9. 9

   Season to taste with pepper and salt.

10. 10

    Garnish with parsley and serve immediately.