Angouille Persaillade Recipe

Name: Angouille Persaillade Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Eels Warm oil for potatoes; 1 Tbsp. Parsley; 4 x Cloves garlic; 80 gm Butter; 3 x Potatoes, (top garnish) Sliced, (3 to 4) julienne; 2 Tbsp. Tarragon vinegar; 1 tsp Sugar; 1 x Lemon, juice of; 1 tsp Dijon mustard; 1 pch Salt; 1 pch Grnd black pepper; 3 Tbsp. Extra virgin olive oil

Eats Now Editorial Team · 14862 kcal · General

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Angouille Persaillade Recipe – a delicious recipe with oil, Parsley, garlic, Butter, Potatoes, Tarragon vinegar. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 kg Eels Warm oil for potatoes
1 Tbsp. Parsley
4 x Cloves garlic
80 gm Butter
3 x Potatoes, (top garnish) Sliced, (3 to 4) julienne
2 Tbsp. Tarragon vinegar
1 tsp Sugar
1 x Lemon, juice of
1 tsp Dijon mustard
1 pch Salt
1 pch Grnd black pepper
3 Tbsp. Extra virgin olive oil

1
Cut around the neck and peel off skin.
2
Chop off head and gut.
3
Chop into pcs.
4
Fry the julienne of potatoes in warm oil - 200C - for 2 - 3 min till crisp.
5
Heat frying pan oil and add in eels.
6
Dressing:Mix all the ingredients together.

14862

kcal

Calories

1631

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg Eels Warm oil for potatoes, 1 Tbsp. Parsley, 4 x Cloves garlic, 80 gm Butter, and more.

Yes, Angouille Persaillade Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
14862 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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