Conger eel stew Ingredients: 200 g of - onion - 3 tablespoons of - thick crème fraîche - 75 g of - butter - 1 pinch of - curry - 1 pinch of - saffron pepper salt - 1 teaspoon of - chopped parsley - 4 slices of - conger eel - 30 cl of - dry white wine (a good Muscadet sur lie) - 1 good tablespoon of - tomato paste - 1 teaspoon chopped tarragon.
Utensils： 1 brush - 1 Set 3 best frying pans - 1 Lid 1 salad bowl 1 Electric slow cooker 1 Blender eachuffant Heated Blender- 1 kitchen scales-
Total time:
1 hour
Preparation:
20 min -
Cooking:
40 min
Phase 1
Flour the fish. brown the onions in 30 g of butter. Remove the onions and set them aside.
Phase 2
Add the rest of the butter and brown the fish. Add the white wine, water, tomato paste, curry, saffron, salt, pepper and onions.
Phase 3
Cover and simmer over low heat
Phase 4
for 40 min.
Phase 5
5 min before serving, combine the sauce with the cream, mixing well and adjust the seasoning if necessary. Then sprinkle with the parsley and tarragon.
Phase 6
Serve with rice or steamed potatoes.
Utensils： 1 brush - 1 Set 3 best frying pans - 1 Lid 1 salad bowl 1 Electric slow cooker 1 Blender eachuffant Heated Blender- 1 kitchen scales-
Total time:
1 hour
Preparation:
20 min -
Cooking:
40 min
Phase 1
Flour the fish. brown the onions in 30 g of butter. Remove the onions and set them aside.
Phase 2
Add the rest of the butter and brown the fish. Add the white wine, water, tomato paste, curry, saffron, salt, pepper and onions.
Phase 3
Cover and simmer over low heat
Phase 4
for 40 min.
Phase 5
5 min before serving, combine the sauce with the cream, mixing well and adjust the seasoning if necessary. Then sprinkle with the parsley and tarragon.
Phase 6
Serve with rice or steamed potatoes.