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Eel in Dill Sauce

Eel in dill sauce is a common dish from the Mecklenburg-Vorpommern region of Germany.


1 kg fresh eel
1 carrot
1 parsley root
1 onion
1/2 cup white wine vinegar
2 tablespoons butter
2 tablespoons flour
lemon juice
3 tablespoons dill, chopped
2 tablespoons parsley, chopped


  1. Thoroughly wash the eel in warm water. Cut into pieces and rub with salt.
  2. Wash and slice the carrot and parsley root. Peel the onion and quarter them. Bring 4 ¼ cups of water, vinegar, and salt to a boil. Cook for about 20 minutes. Remove from heat and add eel pieces, allowing them to marinate for about 20 minutes.
  3. Melt butter in a bowl. Mix in the flour. Add 2 cups of the eel water, lemon juice, pepper, and sugar to taste.
  4. Add the chopped dill, parsley, and eel pieces. Allow eel to marinate for another 5 minutes. Serve with boiled potatoes.

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