roodbont beef, cauliflower, ras el hanout”
Cut the eel fillet into 4 portions. Put the cauliflower
in the sweet & sour mixture for 1 hour. Drain and
mix with the finely chopped green herbs. Season with
salt and pepper.
For the green sauce: mix all ingredients and put them
through a sieve if necessary.
Bake the eel. On it comes a slice of Roodbont beef.
Serve with the cauliflower and green sauce and finish
off with the sorrel leaves