500-750 g eel
20 g butter
Cleaned and stripped eel cut into pieces 2 cm long. Peel cucumbers, cut to length, cleaned of seeds, cut into pieces 2 cm long, and scalded with boiling water. Stick a skewer alternately pieces eel and cucumber, sprinkle with salt and pepper, rolled in flour and fry in hot fat. Serve with butter, blended with herbs.