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Recipe Name: Angouille Persaillade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Kilogram(s) Eels
Hot oil for potatoes
1 Tablespoon(s) parsley
4 Cloves garlic
80 Gram(s) Butter
3 Potatoes, top garnish
Sliced, 3 to 4
julienne
2 Tablespoon(s) Tarragon vinegar
1 Teaspoon(s) Sugar
1 Lemon, juice of
1 Teaspoon(s) Dijon mustard
1 Pinch(s) Salt
1 Pinch(s) Ground black pepper
3 Tablespoon(s) Olive oil
Directions:
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. Converted by MC_Buster. Posted to
CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1506
Calories From Fat: 938
Total Fat: 106.5g
Cholesterol: 172mg
Sodium: 1040.9mg
Potassium: 2631.8mg
Carbohydrates: 133.5g
Fiber: 14.4g
Sugar: 11.1g
Protein: 14.1g


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