Entree: Denmark – Funen – Stegt Ål (Pan-fried eel in butter, traditionally served with parsley and rye or boiled potatoes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 2 eel fillets, approx. 8 oz (225 g) each
- 1/3 cup (45 g) all-purpose flour, for dusting
- 4 tbsp (56 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 2 small shallots, thinly sliced (about 50 g)
- 1 lb (450 g) small boiled new potatoes, drained
- Salt to taste
- Freshly ground black pepper to taste
- Rye bread or crispbread for serving (optional)

Instructions

1. Pat the eel fillets dry and lightly sprinkle both sides with salt and pepper. Dredge each fillet in the flour, shaking off excess.
2. Heat a large skillet over medium-high heat and add the butter and vegetable oil. When the butter foams and begins to brown slightly, add the eel fillets, skin-side down if skin remains.
3. Sear the fillets 3–4 minutes per side, or until golden and cooked through; reduce heat if the butter browns too quickly to avoid burning.
4. In the last 30 seconds of cooking, add the sliced shallots to the pan to soften slightly. Remove fillets and shallots to a warm plate.
5. Add the lemon juice to the pan and scrape up any browned bits, then drizzle this pan sauce over the fillets. Sprinkle with chopped parsley.
6. Serve immediately with boiled new potatoes and rye bread, adjusting salt and pepper as needed.