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

Preparation:

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.