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Eel Baked in Wine with Veggies

1 medium size eel
1/3 tea spoon salt
¼ tea spoon ground black pepper
1½ tea spoon fresh chopped dill
1½ tea spoon fresh chopped parsley
1 medium size carrot chopped
1 small size sweet onion chopped
1/3 tea spoon Hungarian paprika
10-12 okras sliced
½ cup mushrooms sliced
½ cup white wine
2 fresh green onions chopped
2 table spoons honey Dijon mustard
3 table spoons Olive oil

Preparation time: 15 min
Baking time: 25-30 min at 350ºF

Wash and slice eel 3 inch wide. Sprinkle with salt, black pepper, dill and parsley. Place eel slices into oiled pan add wine. Spread mustard evenly. Sprinkle with Hungarian paprika. Add carrots, okra, green onion and mushrooms on top. Cover with foil and place in preheated oven for 25-30 min.
Serve with sauté potatoes or rice.

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