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Angouille Persaillade

1 kg Eels
Hot oil for potatoes
1 tb Parsley
4 Cloves garlic
80 g Butter
3 Potatoes; (top garnish) Sliced; (3 to 4) julienne
2 tb Tarragon vinegar
Dressing:
1 ts Sugar
1 Lemon; juice of
1 ts Dijon mustard
1 pn Salt
1 pn Ground black pepper
3 tb Olive oil


Cut around the neck and peel off skin. Chop off head and gut. Chop into pieces.

Fry the julienne of potatoes in hot oil - 200C - for 2 - 3 minutes until crisp. Heat frying pan oil and add eels.

Dressing:

Mix all the ingredients together.


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