Eel alla Milanese
Eel alla Milanese is a braise of eel pieces in a white wine and butter sauce, served over a bed of boiled vegetables. It comes from The Cook's Decameron, a study of Italian cooking written around the turn of the twentieth century. The sauce is thickened with a little flour, strained smooth, and used to finish the vegetables, so nothing from the pan is wasted. The original notes that any fish works in place of eel.
Instructions
Cut the eel into pieces and fry them in the butter until they have taken on a good golden colour.
Stir in the flour, then add the stock, wine, bay leaf, salt and pepper. Boil until the eel is well cooked.
While the eel cooks, boil the vegetables separately in their own pot.
Lift the pieces of eel out of the pan and keep them hot. Pour the liquid left behind, which is your sauce, through a sieve.
Add the boiled vegetables to the strained sauce and let them boil a little longer so they take up its flavour. Then arrange them in a serving dish.
Set the pieces of eel on top of the vegetables, spoon the sauce over everything and serve very hot.
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