- Bock beer 800 grams of fresh cleaned eel (thus not fillet and/or smoked)
- 3 coarsely sliced scallions
- 2 preserved lemons (Moroccan store)
- Cut the 2 dry bay leaves, 2 star anises, 2 sprigs of thyme
- 1 teaspoon of sea salt flakes
- 2 dl crème fraiche (French fermented double cream)
- 40 grams of butter
1 bottle La Trappe Bockbier (7%)More about La Trappe Bockbier (7%)
- Cut the eel in pieces of approximately 5 cm.
- Cook the Bockbier with the pieces of lemon, scallions, thyme, bay leaves, star anises and salt.
- Add the pieces of eel. Seal the pot with a lid and lower the fire, simmer for about 15-20 minutes until ready. This depends on the thickness of the eel.
- Remove the eel from the liquid and keep it warm in aluminium foil.
- Sieve the beer and bring it to boil once more with the crème fraiche and butter.
- Cook right through for 5 minutes and whip into a foam using a hand blender.
- Very tasty with baby new potatoes, cooked with their skin, and a mix of fresh green peas and carrots.
Recipe from Krista Scheren