Angouille Persaillade Recipe

• 1 kg Eels Warm oil for potatoes
• 1 Tbsp. Parsley
• 4 x Cloves garlic
• 80 gm Butter
• 3 x Potatoes, (top garnish) Sliced, (3 to 4) julienne
• 2 Tbsp. Tarragon vinegar
• 1 tsp Sugar
• 1 x Lemon, juice of
• 1 tsp Dijon mustard
• 1 pch Salt
• 1 pch Grnd black pepper
• 3 Tbsp. Extra virgin olive oil

Directions