Recipe by mollypaul
Hollanders like plain, substantial food and lots of it. They are very fond of fish and are artists in the preparation of it. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1 1⁄2 lbs eel (have fish man remove backbone) or 1 1⁄2 lbs lampreys, skinned and cleaned (have fish man remove backbone)
- 1⁄2 teaspoon salt
- parsley, chopped
- 1 tablespoon butter
- 1 tablespoon flour
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Extract all fat from eels.
- Cut into 1 1/2" pieces and place in a saucepan with enough water to cover, salt and parsley; cover and simmer for one hour.
- Just before serving, mix flour with a little water and add to the eels along with the butter.
- Adjust salt, add pepper and serve.