How to cook Fried Eel Fillets Dutch Style
- 2 pounds (1 kg) thick eel fillets, skinned
- Crushed rusks*
- 1 ounce (28 g) butter
- Lemon slices
- Sprigs parsley
- Lettuce leaves
Hollandaise Sauce Ingredients:
- Salt the eel fillets and leave them in a colander for half an hour.
- Dry them and turn them in flour and crushed rusks.
- Brown the butler in a pan and fry the eel fillets quickly on all sides.
- Garnish the fried eel fillets with lemon, parsley and lettuce.
- Serve with a dressed salad and a Hollandaise sauce (see the recipe below).
How to cook Hollandaise Sauce
- 2 egg yolks
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 ounces (90 g) butter
- 1 tablespoon vinegar
- 1/2 teaspoon lemon juice
- Stir the egg yolks with the salt, pepper and butter for 10 minutes or until the mixture has become a thick, whitish mass.
- Put it in the top of a double boiler, add the vinegar and keep stirring while the mixture heats until it froths.
- Stir in the lemon juice and serve at once.
The Dutch name of this recipe is Gebakken Paling
. This is one of the most popular of Dutch fish dishes. The recipe is adapted from the cookery book of the Vlissingen Cookery School, is accompanied by instructions for making the Hollandaise.
*This and some other Dutch recipes call for Dutch rusks (beschuiten) as an ingredient. These look like circular pieces of toast, 8 or 9 cm in diameter. What are sold as egg rusks or Tea-Break rusks in Britain will do very well instead. Ordinary toasted breadcrumbs are not quite as good.
This recipe for Fried Eel Fillets Dutch Style serves/makes: 6
The Fried Eel Fillets Dutch Style Recipe adopted the cookery book of the Vlissingen Cookery School.
Main Ingredient: Eel
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed