Breton-style eels
Recipe second for 4 people based on Eel with tomato - cooking method to boil.
Preparation:
Preparation: Prepare a court-bouillon with 50 cl of water, wine, carrot, onion, a sprig of thyme, salt, pepper and simmer for a quarter of an hour. Peel and cut the eels into 4 cm logs. Boil them for 10 minutes in the broth and then let them cool in the same liquid. Heat two tablespoons of oil in a saucepan, season with the cleaned and sliced mushrooms, the diced bacon and half a clove of minced garlic. Let it brown, add a spoonful of tomato puree. Wet with a ladle of broth, salt and pepper. Simmer for 20 minutes. Arrange the pieces of eel on a serving plate and coat them with the hot sauce. Accompanying wines: Collio Pinot Bianco DOC, Bolgheri Bianco DOC, Greco Di Tufo DOC.
Ingredients:
Ingredients: 800 G Eel - 100 G Smoked Bacon - 200 G Champignon Mushrooms - 1 Glass Dry White Wine - 1 Tablespoon Tomato Sauce - 1 Carrot - 1 Onion - 1/2 Clove Garlic - 2 Tablespoons Olive Oil - 1 Sprig Thyme - Salt and pepper
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