Yield: 1 servings
(Stegt Aal med stuvede Kartofler) Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle with salt and leave for an hour. Rinse and dry thoroughly, dip in beaten egg, roll in bread crumbs and fry in plenty of butter. Serve with the browned butter and creamed potatoes.
CREAMED POTAYOES: Melt a tablespoonful of butter, add 1½ tablespoons flour and a little milk. Stir over a low flame until thickened; season with salt and a little sugar. Cut boiled potatoes in small pieces and add to this sauce. Serve garnished with chopped parsley and butter.
When Danish anglers meet to have fried eel, they try to eat so many that the backbones form a ring around each plate.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.
Posted by Stephen Ceideberg; March 9 1993.