Eels in Lindemans Gueuze cream

Name: Eels in Lindemans Gueuze cream
Ingredients: 800 g eels in pieces; 50 g flower; salt and pepper; 100 g butter; 1 bottle Lindemans Gueuze; 1 large carrot; 200 ml cream; chives; French fries or brown bread

Ingredients

800 g eels in pieces

50 g flower

salt and pepper

100 g butter

1 bottle Lindemans Gueuze

1 large carrot

200 ml cream

chives

French fries or brown bread

Lindemans Lambic Gueuze

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.

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