Recipe for Angouille Persaillade

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 kg	Eels
	Hot oil for potatoes
1 tbl	Parsley
4 x	Cloves garlic
80 gm	Butter
3 x	Potatoes, (top garnish)
	Sliced, (3 to 4) julienne
2 tbl	Tarragon vinegar
	----------------- DRESSING ----------------
1 tsp	Sugar
1 x	Lemon, juice of
1 tsp	Dijon mustard
1 pch	Salt
1 pch	Ground black pepper

Instructions:

Instructions: Cut around the neck and peel off skin. Chop off head and gut. Chop into pieces.

Fry the julienne of potatoes in hot oil - 200C - for 2 - 3 minutes until crisp. Heat frying pan oil and add eels.

Dressing:
Mix all the ingredients together.

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