Zubereitung

1. 1

   Rinse the pieces of eel in cold water, pat them dry and season them all over with the salt and pepper.

2. 2

   Finely dice the shallot and sweat it in the butter or margarine in a wide pan until translucent. Pour in the white wine and the fish stock and bring to the boil once.

3. 3

   Slide in the pieces of eel, cover and let them poach over a low heat; the liquid must no longer bubble. The eel is done when the flesh is white and opaque and comes away in flakes.

4. 4

   Lift out the eel with a slotted spoon and keep it warm, covered. Stir the cream into the cooking liquid and let it reduce uncovered over a medium heat.

5. 5

   Wash the parsley, dill, chervil, tarragon stalks and sorrel and shake them dry. Pick the leaves off the herbs and chop them very finely.

6. 6

   Stir the chopped herbs into the hot sauce, pull the pan off the heat and let it infuse briefly.

7. 7

   Whisk the egg yolks with the lemon juice, stir in a few spoonfuls of the hot sauce and pour everything back into the pan. The sauce must not boil after this, or the yolk will curdle.

8. 8

   Lay the pieces of eel in the green sauce, warm them through and season with salt and pepper.