Recipes with Thick eel á 500-600 gr
Lunch + a little extra oil and vinegar to turn first in Laurel White wine vinegar ...
Clean and peel the eel. Slice eel in serving pieces. Sprinkle with coarse salt and style cool 24 hours or on the kitchen table 6-8 hours. Boil soup herbs and soup may up in 1 litre of cold water. Rinse ålestykkerne, and got them in the boiling water, add 1 tea
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