Entree: France – Bordeaux / Aquitaine – Pibales (sauteed baby eels in butter and wine)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (450 g) pibales (elvers), cleaned
- 1/2 cup (65 g) all-purpose flour, for dusting
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 cloves (12 g) garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- Salt and freshly ground black pepper to taste
- Crusty bread, to serve

Instructions

1. Pat the pibales dry with paper towels. Lightly season with salt and pepper and toss briefly in the flour to coat; shake off excess.
2. Heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until hot but not smoking.
3. Add the floured pibales in a single layer and sauté without crowding until lightly golden and just cooked through, about 2–4 minutes, turning gently to color evenly.
4. Push the pibales to one side, add remaining 2 tbsp butter, garlic, and sauté 30 seconds until fragrant. Stir together with the pibales.
5. Deglaze the pan with the white wine and lemon juice, cook 1 minute until sauce reduces slightly. Stir in chopped parsley and adjust seasoning with salt and pepper.
6. Serve immediately with crusty bread to soak up the buttery pan juices.