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See below ingredients and instructions of the recipe
Eels Bread crumbs
Eggs Flour
Salt Butter
(Stegt Aal med stuvede Kartofler)
Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle
with salt and leave for an hour. Rinse and dry thoroughly, dip in
beaten egg, roll in bread crumbs and fry in plenty of butter. Serve
with the browned butter and creamed potatoes.
CREAMED POTAYOES: Melt a tablespoonful of butter, add 1 1/2
tablespoons flour and a little milk. Stir over a low flame until
thickened; season with salt and a little sugar. Cut boiled potatoes
in small pieces and add to this sauce. Serve garnished with chopped
parsley and butter.
When Danish anglers meet to have fried eel, they try to eat so many
that the backbones form a ring around each plate.
From "Danish Cookery" by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.
Posted by Stephen Ceideberg; March 9 1993.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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