Pull the eels from the fishmonger, take the skin, heads and waste. Put the waste on with water, make it quiet.
Cut the eels in pieces, put them in a Reindl, season with salt, add pepper and color them in butter and oil. Turn to the other side with wooden spoon. Chop the shallots, add them and cook for a few minutes. Now add chopped thyme and bay leaves. While this is gently simmering, chop sorrel and kitchen herbs, stir into the eel with a wooden spoon. Once the sorrel has collapsed, add anisette, juice of one lemon and strained fish stock. Simmer for 10 min more than on low heat. Pour wine, cover casserole. In a baking bowl, vigorously stir potato starch with egg yolks and crème fraîche. Once the eels are cooked, remove a little of the liquid, cool and whisk with the egg mixture. Now stir the mixture to the eels, repeatedly heat gently, do not make.
Serve hot, but can also be eaten cooled.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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