Sweat shallots in butter until translucent, extinguish with whipping cream.
Add the cleaned and diced eel, bring to the boil briefly, remove the eel with a slotted spoon and keep warm.
Bind the sauce with crab butter or ice-cold butter pieces (assemble) or, to taste, also with modified corn starch.
Add eel again, season with P+S and bring everything together on pasta to the table as desired.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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