Lentil Vegetables with Fried Eel

Fry the shallots and garlic in butter. Add the lentils, fill with red wine and simmer on low heat for 15 min. Add carrots and celery and cook for 5 minutes. Then thicken with flour butter and season with salt and freshly ground pepper.

Remove the skin from the eel, rinse and cut into thumb-length pieces.

Season with salt and pepper and fry in a large frying pan with butter on both sides at low temperature for 5 minutes each.

While frying, add the shallots. Remove the pieces of eel from the frying pan and remove the bones. Put the fish pieces back into the frying pan. Sprinkle parsley, chives, coriander, a little bit of lemon peel and nutmeg and turn the fish pieces in it to the other side.

In a separate frying pan with olive oil, fry the sage leaves. Drain on a paper towel and season with salt. Arrange the lentils in a deep plate, spread the sage leaves in a star shape and arrange the eel fillets in the middle.

Our tip: Always use fresh chives if possible!

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