Casserole with smoked eel sauce & n

Ingredients:

250 g smoked eel - fillets

250 g fish - fillets

1 g shallots - olovka for baking and 200 g - for the sauce

1 h. l. mustard unsharp ready

175 g thick cream

6 pcs. pitted prunes

4 pcs. egg white

1 Art. l. vegetable oil or margarine

1 h. l. wheat flour
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250 g dry red wine

1 pcs. bay leaves

1 Thyme - a sprig

1 sugar - pinch

125 g liquor or black currant jelly

ground black pepper, salt to taste

Fish fillet chop, add the chopped shallots, mustard and sour cream and mix. Prunes cut into small cubes and add to the weight. Proteins and whisk gently admixed to the fishing weight. Season with salt and pepper, place in greased molds, cover with foil and bake at 225 C for 20 minutes.

For the sauce, fry in vegetable oil 150g shallots, cut into rings. Then turn it out and fry the remaining minced shallots until transparent. Add the flour and saut, stirring occasionally, for 5 minutes. Cool slightly, pour the wine, add the bay leaf, thyme chopped herbs, sugar and cook 10 minutes over high heat. Mix the sauce with liquor, fried onion rings, shallots, season with salt and pepper.

Post in tins, sauce and toppings issuing a green basil.

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