Recipe: Eels with Parsley Sauce

1 Place the eel pieces in a bowl and drizzle with half a glass of wine vinegar then salt and pepper generously, let sit for twenty minutes stirring from time to time, then rinse them lightly.

2 Drain them then dry them on absorbent paper.

3 Finally, flour them by tossing them in a bag filled with your glass of flour. (Thus dried, they will retain only a thin film of flour, which is preferable for cooking and makes them more digestible).

4 Chop very finely the three cloves of garlic with germ removed, and the parsley.

5 Heat the olive oil (preferably using two pans so the pieces have plenty of room) and place the pieces in the boiling oil, starting with the thickest, then every three minutes, the medium and thin ones.
Salt and pepper.
Roast them over high heat, stirring frequently (and gently), until you achieve a nice color and some crispiness, which takes about fifteen to twenty minutes.
At this stage, combine the eels in a single pan, add the butter divided into small pieces, and as soon as it becomes foamy add the finely chopped garlic.
Continue cooking for two minutes, then add the golden breadcrumbs, and two minutes later, the simply chopped parsley.
Salt and pepper one last time, and transfer to the serving dish.
Choose a white Graves, an Entre-deux-mers, or even a Muscadet to accompany this simple but exceptional dish.
(In red, Pessac-Léognan a Bergerac or a good Cahors also work).