Preparation time: 15 minutes
Ingredients for 6 people
- 1kg eels
- 3 cloves of garlic
- 3 or 4 big onions
- 50g butter
- 50cl white wine
- salt
- pepper
- bay leaf
- breadcrumbs
Preparation:
Cut the eels into pieces once they have been skinned. Sauté with the butter in a pan. !Butter can be replaced by olive oil for a lighter dish).
Put the eel into an oven dish. Add garlic, seasoning and bay leaf. Place sliced onion on top and add the white wine.
Sprinkle with breadcrumbs and bake 30 minutes at thermostat 6, 180°C, 350°F, gas mark 4
Where to sleep?
Maison Chenet, Entre Vigne et Garrigue
165 EUR/night*
Bed and breakfast - Avignon and the surroundings
