Recipe - Angouille Persaillade

1 kg Eels
Hot oil for potatoes
1 tablespoon Parsley
4 Cloves garlic
80 g Butter
3 Potatoes; (top garnish)
Sliced; (3 to 4)
; julienne
2 tablespoon Tarragon vinegar

DRESSING
1 teaspoon Sugar
1 Lemon; juice of
1 teaspoon Dijon mustard
1 pn Salt
1 pn Ground black pepper
3 tablespoon Olive oil

Cut around the neck and peel off skin. Chop off head and gut. Chop
into pieces.

Fry the julienne of potatoes in hot oil 200C for 2 3 minutes
until crisp. Heat frying pan oil and add eels.

Dressing:

Mix all the ingredients together.

Converted by MC_Buster.

Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.