Stewed eel

Preparation:

Preparation: Clean an eel weighing about 800 g, peel it and cut it into pieces. Salt it and put it in the pot with 50 g of butter cut into pieces, the juice of a lemon and 1/2 glass of water, 4 tablespoons of breadcrumbs and a pinch of black pepper. Cover and bake in a preheated oven at 150 degrees for 20 minutes. Remove the lid and cook for another 10 minutes. Sprinkle with chopped parsley and serve piping hot accompanied with boiled potatoes.