Viennese Eel

Cut the cleaned vegetables evenly into paper-thin strips and bring to the boil in a fish casserole with just enough water to cook the eel. Season with vinegar, salt and peppercorns and cook the vegetables until tender to the core. Only then add the eel cut into portion pieces and let it simmer for about 10 to 15 minutes just at the boiling point, depending on the thickness of the pieces. Lift the eel pieces out of the broth, arrange on a hot plate, sprinkle with the drained root vegetables and garnish with freshly torn horseradish. Serve with salted potatoes.

Related Recipes:

Brasato Al ChiantiPlace beef roast in a large enough bowl. Mix together the celery, celery, carrots, onion, minced garlic clove... Sicilian Vegetable CasserolePasta dishes are simply always delicious! Cook pasta according to package instructions in enough salted water... Chartreuse From the SalmonBlanch (scald) the tomato with hot water, then remove the skin and cut two narrow slices into small pieces... Carp in Vegetable BedClean, peel and rinse the carrots and celeriac. Cut the ends of the zucchini into small pieces. Rinse the... Nut Yogurt Mousse in Chocolate Sponge Cake CoatingPreheat oven to 180 °C top/bottom heat. Line a baking tray with baking paper. For the sponge coat, beat egg... Turkish Vegetable StewA great zucchini recipe for every taste: Rinse vegetables, clean. Cut peppers into 5 cm rectangles. Cut... Pigeon Kitchen Herb Curry – Geng Kae Nok PirapI N F O A memorable curry from northern Thailand, where the fresh culinary herbs soften the effect of the... Sushi Bites and Sushi RollsBoil the long-grain rice with tap water in a saucepan. After 2 min. bubbling boil, turn down the heat to very... Daube Provençale of VenisonCoarsely dice the venison. Halve the shallots and finely slice the carrots. Spread meat cubes evenly in a... Avocado Soup with Fish GnocchiFor the avocado soup with fish gnocchi, finely chop onions and garlic. Sauté onions in canola oil until...