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British

Eel Pie

An old London riverside pie: pieces of eel gently poached in white wine and fish stock, bound in a parsley and lemon sauce under a puff pastry lid.

Lunch & dinner25g+ protein
60 min20 prep · 40 cookMedium944 kcalper serving
Eel Pie

Method

  1. Pat the 180 g of eel dry on kitchen paper and season it lightly with salt and black pepper. Set aside while you make the poaching liquor.
  2. Put the 1 finely chopped shallot in a small saucepan with the 40 ml dry white wine and 60 ml fish stock, add a pinch of grated nutmeg and bring to a bare simmer over medium heat. Simmer 3 minutes to soften the shallot and take the raw edge off the wine.
  3. Slip in the eel pieces, lower the heat so the liquid barely trembles and poach for 4 minutes, until the flesh has turned opaque but is not falling apart. Lift the eel out with a slotted spoon into a bowl, leaving the liquor in the pan.

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Per serving

944kcal
58gprotein
69gcarbs
46gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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