Ingredients:
eels
salt
wine vinegar
court - bouillon
Method:
Cut skinned and cleaned eels into 5 cm
sections, rub with salt, then marinate in hot wine vinegar.
Poach the eel in court-bouillon made with the vinegar and serve accompanied by a
sauceboat of white wine sauce containing chopped dill.
This recipe is from How To Cook Fish - http://www.howtocookfish.info