Directions
Season the flower with salt and pepper. Coat the pieces of eel with it.
Melt the butter in a pan and add the Lindemans Geuze.
Let the Geuze reduce until you have a light syrup.
Peel the carrots and slice them.
Put the eel and the carrot slices in the pan and stir-fry carefully over high heat for 3 minutes.
Pour in the cream and let simmer for another 3 minutes.
Season with salt and pepper and garnish with the freshly chopped chives.
Serve nice and hot with French fries or brown bread.
Ingredients
Directions
Season the flower with salt and pepper. Coat the pieces of eel with it.
Melt the butter in a pan and add the Lindemans Geuze.
Let the Geuze reduce until you have a light syrup.
Peel the carrots and slice them.
Put the eel and the carrot slices in the pan and stir-fry carefully over high heat for 3 minutes.
Pour in the cream and let simmer for another 3 minutes.
Season with salt and pepper and garnish with the freshly chopped chives.
Serve nice and hot with French fries or brown bread.