Entree: France – Bordeaux / Aquitaine – Pibales (sauteed baby eels in butter and wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) pibales (elvers), cleaned
- 1/2 cup (65 g) all-purpose flour, for dusting
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- Salt and freshly ground black pepper to taste
- Crusty bread, to serve

Show original ingredient measurements

- 1 lb (450 g) pibales (elvers), cleaned
- 1/2 cup (65 g) all-purpose flour, for dusting
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 cloves (12 g) garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- Salt and freshly ground black pepper to taste
- Crusty bread, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the pibales dry with paper towels. Lightly season with salt and pepper and toss briefly in the flour to coat; shake off excess.
2. Heat 2 tbsp (30 ml) butter and the olive oil in a large skillet over medium-high heat until hot but not smoking.
3. Add the floured pibales in a single layer and sauté without crowding until lightly golden and just cooked through, about 2–4 minutes, turning gently to color evenly.
4. Push the pibales to one side, add remaining 2 tbsp (30 ml) butter, garlic, and sauté 30 seconds until fragrant. Stir together with the pibales.
5. Deglaze the pan with the white wine and lemon juice, cook 1 minute until sauce reduces slightly. Stir in chopped parsley and adjust seasoning with salt and pepper.
6. Serve immediately with crusty bread to soak up the buttery pan juices.

1. Pat the pibales dry with paper towels. Lightly season with salt and pepper and toss briefly in the flour to coat; shake off excess.
2. Heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until hot but not smoking.
3. Add the floured pibales in a single layer and sauté without crowding until lightly golden and just cooked through, about 2–4 minutes, turning gently to color evenly.
4. Push the pibales to one side, add remaining 2 tbsp butter, garlic, and sauté 30 seconds until fragrant. Stir together with the pibales.
5. Deglaze the pan with the white wine and lemon juice, cook 1 minute until sauce reduces slightly. Stir in chopped parsley and adjust seasoning with salt and pepper.
6. Serve immediately with crusty bread to soak up the buttery pan juices.