How to cook :
- Grate peeled potatoes, add the thinly sliced onion, the chive, salt, pepper and mix.
- Put the preparation in a buttered frying pan and work to obtain a big pancake which you will cut once cooked.
- Cut the eel in sections. Skin and detail in the length and reserve.
- Fry the finely chopped shallot.
- Add the cider vinegar, make reduce then add the crème fraiche and the cheese of Rollot cut in small strips, then introduce goujonnettes and let warm.
- Arrange goujonnettes on a warm dish.
- Coat of sauce and decorate with the crunchies of potatoes.
Good appetite !
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