Eels in Lindemans Gueuze cream

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.