Stewed eel (Gestoofde paling)

Traditional recipe from The Netherlands

• 700g of eel
• 1/4 cup of butter or margarine
• salt
• water
• lemon
• bread crumbs

Cut the skinned eel in slices, clean and wash them, salt the slices and put them in a casserole dish.

Add a little water, lemon juice and butter. Sprinkle bread crumbs over the fish and bake in a hot oven, with the lid on, for 15 - 20 minutes.

Lower the temperature, remove the lid and cook for a further 10 minutes.

Serve with boiled potatoes and a green salad.