Eel in White Wine and Tomato from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi
Cut the eel into 7.5 cm/3 in pieces and fry in the oil and butter. Add the garlic, finely chopped parsley, sage, bay leaf, white wine, and tomato purée dissolved in a glass of water. Season the...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Stove
- Glass
Ingredients
- salt
- freshly ground black pepper
- 1 kg/2½ lb eel (fresh water)
- 2 sage leaves
- 1 bay leaf
- 1 wine glass dry white wine
- 1 tablespoon tomato purée, dissolved in a glass of water
- 3 tablespoons extra-virgin olive oil
- 20 g/¾ oz butter
- 1 clove garlic, finely chopped
- 30 g/1 oz finely chopped parsley
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