Conger Eel in the Style of the Fisherman From

1000 g conger eel, about 3 cm thick – slices slices White pepper pepper – parsley, carrot, carrot, – chervil, thyme, thyme, bay – parsley parsley and chervil.

Renate Kissel: “(…) On the beach of Ploumanach there is a small chapel that can only be reached on foot at low tide. Monks of the abbey of Begard had built it in the 12th century in honor of St. Guirec.

Later the recipe: heat butter in a casserole and sear the pieces of fish on both sides. Remove the fish and keep it warm. Add the onion and roast for a few minutes, dust with flour and sweat briefly. Extinguish with wine and fish stock. Bring to a boil, add the fish again, season with salt and season with pepper.

Add the herb bundle and simmer gently for about 12 to 15 minutes. Remove the herb bundle.

Remove the fish, place on a warmed plate and keep warm.

Stir a little of the cooking liquid with the egg yolk and add to the hot but no longer boiling fish stock, whisking carefully. Pour the sauce over the fish and sprinkle with the chopped herbs.

Serve with potatoes.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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