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Eel Poached (Aal blau)

4 servings

Ingredients

• 1 kg eel
• vinegar, heated (a little)
• water (as needed)
• vinegar (for the stock) (a dash)
• salt (a little)
• 2.5 pcs bay leaves
• lemon slices (a few)
• shallots or onions (some)
• 7 pcs peppercorns
• 3.5 pcs cloves
• sage (a little)
• thyme (a little)
• tarragon (a little)
• 1 tbsp butter
• potatoes, fresh butter and mustard for serving (as needed)

Instructions

1. Kill a 1 kilogram eel, rub with salt, but do not skin, and cut into pieces.
2. Remove the entrails, pour hot vinegar over the eel to turn it blue.
3. Bring water with a dash of vinegar, salt, bay leaves, lemon slices, shallots, peppercorns, cloves, sage, thyme, tarragon, and butter to a boil.
4. Once the broth boils, add the eel and simmer gently for about 10-15 minutes.
5. To serve, remove and serve very hot with potatoes, fresh butter, and mustard.
6. Grated horseradish, mixed with vinegar, oil, and a little sugar, also pairs well.

Modernized from a treasured 19th-century German cookbook.