Eels in Lindemans Gueuze cream

Eels in Lindemans Gueuze cream-x1200

Ingredients

 800 g eels in pieces
 50 g flower
 salt and pepper
 100 g butter
 1 bottle Lindemans Gueuze
 1 large carrot
 200 ml cream
 chives
 French fries or brown bread
Lindemans Gueuze

Directions

1

Season the flower with salt and pepper. Coat the pieces of eel with it.

2

Melt the butter in a pan and add the Lindemans Geuze.

3

Let the Geuze reduce until you have a light syrup.

4

Peel the carrots and slice them.

5

Put the eel and the carrot slices in the pan and stir-fry carefully over high heat for 3 minutes.

6

Pour in the cream and let simmer for another 3 minutes.

7

Season with salt and pepper and garnish with the freshly chopped chives.

8

Serve nice and hot with French fries or brown bread.

Ingredients

 800 g eels in pieces
 50 g flower
 salt and pepper
 100 g butter
 1 bottle Lindemans Gueuze
 1 large carrot
 200 ml cream
 chives
 French fries or brown bread

Directions

1

Season the flower with salt and pepper. Coat the pieces of eel with it.

2

Melt the butter in a pan and add the Lindemans Geuze.

3

Let the Geuze reduce until you have a light syrup.

4

Peel the carrots and slice them.

5

Put the eel and the carrot slices in the pan and stir-fry carefully over high heat for 3 minutes.

6

Pour in the cream and let simmer for another 3 minutes.

7

Season with salt and pepper and garnish with the freshly chopped chives.

8

Serve nice and hot with French fries or brown bread.

Eels in Lindemans Gueuze cream