Gerd Graf: A quick hearty lunch. Or a simple guest meal for all fish lovers.
Gut the eel, clean it. Cut into 10 cm long pieces. Salt. Place side by side in an ovenproof dish. Place lemon slices without seeds and a piece of bay spice between each eel piece. Spread butter evenly over the fish. Roast in hot oven for about half an hour until nicely browned.
Serve:
Toast without butter because the eel is fatty enough. Or parsley potatoes and cucumber salad.
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