Recipe: Eel Slices à la Saintongeaise

Name: Rouelles d'anguille à la Saintongeaise
Prep time: 20 min
Cook time: 45 min
Total time: 785 min
Yield: 4 portions
Ingredients: 1 belle anguille (600 a 700 g)nettoyée vidée tête retirée et taillée en 16 tronçons environ1 bouteille de vin rouge du vignoble Charentais(ou de Bordeaux)4 jeunes poireaux le vert retiré et coupé(dans la marinade) le reste taillés en tronçons de 2 a 3cmPour la marinade4 belles échalotes(grises si vous trouvez) épluchées et coupées en 2thym 2 feuilles de laurier1 gousse d'ail écraséeun peu de cèpes secs(si vous avez)sel et un peu de poivre concassé2 cuiller de vinaigre de vin et 2 morceaux de sucre60 g de jambon cru charentais taillés en petits dés a rajouter a la finfarine et 2 cuillers de graisse de canard (ou huile de colza).pour 4 personnes :

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Fishes

Prep 20 min

Cook 45 min

Rest 12h

Total 13h05

Servings 4 serv.

for 4 people:

Ingredients for 4 servings

1 beautiful eel (600 to 700 g) cleaned, gutted, head removed and cut into approximately 16 pieces
1 bottle of red wine from the Charente vineyard (or Bordeaux)
4 young leeks, green part removed and cut (for the marinade), the rest cut into 2 to 3cm pieces

For the marinade

4 beautiful shallots (grey if you can find them) peeled and cut in half
thyme 2 bay leaves
1 crushed garlic clove
a little dried porcini mushrooms (if you have any)
salt and a little crushed pepper
2 tablespoons of wine vinegar and 2 sugar cubes
60 g of Charente cured ham cut into small dice to add at the end
flour and 2 tablespoons of duck fat (or rapeseed oil).

Step-by-step directions

1- The evening before, marinate your eel pieces in the red wine with all your ingredients, salt (lightly) and pepper with a little of your crushed pepper (mignonnette).

2- Preheat your oven to 180° (th6)

3- The next morning, drain your pieces and the garnish on one side and the red wine on the other.

4- In an oven-safe pot, melt your fat, when it is very hot quickly place your eel pieces in it for just 2 minutes on each side to give them color, then pour your garnish over them, cover and let cook gently for 5 minutes then sprinkle with 2 tablespoons of flour, stir gently, add your wine, bring to a boil, cover, then into the middle of the oven for 40 minutes of cooking.

5- In a saucepan place your leek pieces, cover with cold water then when it comes back to a boil count 4 minutes then drain them.

6- Your pot has been cooking for 20 minutes so lower your oven to 140° take out your pot a little to add the leek pieces for the remaining 20 minutes, 5 minutes before taking it out of the oven, add your ham dice.

7- Gently decant your eel slices and arrange them in hot plates around, then tastefully in the center the leeks and between each slice a little of the garnish (shallots porcini etc) removing the bay leaves.
You can sprinkle with a little chopped chives and serve small slices of toasted baguette bread.

Lapin en cocotte Anguilles