2860. EEL with SAGE and BACON

8 pieces of eel, 3 to 4 inches each

2 tablespoons lemon juice

2 tablespoons vegetable oil

1/2 pint (300ml) red wine

1 large onion, peeled and chopped

2 tablespoons fresh parsley

whole sage leaves

bacon rashers, enough to wrap the eel

1 egg yolk

2 tablespoons cream

 

Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley. Leave to marinade for an hour or so. Remove eel from the marinade and wrap in sage leaves and then bacon. Either place these pieces with the join side down into your crock pot or skewer with a cocktail stick or tie with string. Pour the marinade over the pieces. Cook on Low for 4 to 6 hours. Combine the cream and egg yolk and mix into the sauce. Allow it to reheat for 15 mins or so. If you prefer, you could thicken the sauce with cornflour or cornstarch.

 

 

bacon recipe courtesy of: Miau Wantz Her Fillet, May 2, 2010