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Cooking Recipe Video : Mediterranean eel in a Cress Sauce with Potato Puree and Tomatoes

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Restaurant: Le Moulin de Mougins

Chef: Roger Verge

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4.6/ 5 - 8 votes - 282,301 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
30
Cooking recipe Search Tags:
 Mediterranean eel in a Cress Sauce with Potato Puree and
Recommended wine with the dish:
Bellet blanc
Difficulty level:
Cooking Recipe Preparation time
  • Preparation time: 30 minutes
  • Cooking: 140 minutes
Cooking Recipe Ingredients
  • 1 eel, about 2.2 lbs.
  • 3.5 oz. butter
  • 0.85 cups white wine, dry
  • 0.42 cups Vermouth
  • 4 shallots, minced
  • 4 tbsp. double cream
  • 1 bunch of cress
  • 10 capucine flower leafs
  • 2 red, mature tomatoes
  • 2 nice potatoes
  • 0.42 cups olive oil
  • Salt, pepper, sugar
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare the eel fillets. Keep the skin and store the whole in the refrigerator.
  2. Start cooking the shallots in 1.8 oz. butter.
  3. Add the fishbones. Sweat for 2 minutes.
  4. Deice with white wine and Vermouth. Then, bring to ebullition.
  5. Put in the oven for about 20 minutes.
  6. Strain in the Chinese, using wooden spoon to push strongly.
  7. Strain a second time in the thin Chinese.
  8. Put the sauce again in a saucepan and reduce to ¾.
  9. Add the cream and continue to reduce.
  10. Incorporate 3.5 oz. butter into the sauce. Adjust the seasoning and, finally, add the herbs-puree.
  11. Boil water. Blanch the capucine flower leafs and the cress (taking the leafs only).
  12. Prepare a puree and store aside.
  13. Prepare the tomatoes and cut into quarters.
  14. Put them on a salted, peppered and slightly sugared dish for 2 hours in the oven at 212 degrees F.
  15. Cook the potatoes in salted water. Make a puree.
  16. Add some olive oil.
  17. Cook the eel, skin-side, on a plate or in a pan, as you desire. Turn it around at the very end of the cooking.
  18. Put the potato puree on the serving dish. Place the eel next to it, skin-side up. Then, lay the preserved tomatoes on top of it as decoration.
Restaurant
Name:
Le Moulin de Mougins
Phone:
+33 4 93 75 78 24
Website:
www.moulin-mougins.com
Address:
Quartier Notre-dame de Vie
City:
Mougins
Country:
Fr
Overview:
"It’s the weekly Sunday family dinner, where Roger Vergé learned everything about the haute-cuisine from its aunt Celestine. He then goes to Paris, where he prepares at the famous "La Tour d’Argent" and the "Plazza". After spreading his knowledge of the French cuisine to Africa, Roger Vergé stops at the luxury hotel "Club a Cavaliere". Finally, Roger Vergé installs himself at the restaurant "Le Moulin de Mougins", where he proposes his "cuisine from the sun"."
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