A great fish recipe to make yourself:
Clean gutted eels, wash when cold and peel. Trim fin seams with scissors. Divide eels into pieces about eight centimeters long, sprinkle with juice of one lemon and stand for 15 minutes.
Rub eel pieces dry, season with salt and a little pepper. Heat butter in large frying pan not too hot. Mix three tbsp horseradish, a quarter tsp salt, 1/2 tsp sugar with beaten eggs. Mix flour with bread crumbs. Turn the pieces of eel first in the egg mixture, then in the breadcrumbs on the other side, then fry in the foaming butter at moderate temperature for about eight to ten minutes without a lid until golden brown. Rinse parsley, toss dry, remove stems and chop. Remove the eel pieces from the frying pan and sprinkle a small amount of parsley over them. Remaining parsley over boiled potatoes form.
A large unit of sweet and sour dressed cucumber salad with fresh dill tips and parsley potatoes are exceptional as side dishes.
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