Pour 1 cup of white wine and 0.42 cups water in a saucepan. Add the hacked shallots, thyme, laurel, salt and pepper. Insert the eel and let it soak for about 10 minutes.
Withdraw the eel and boil the rest down to half.
Add one spoon cream, green herbs, a drop of lemon juice and one spoon of fresh butter.
Replace the eel again in this newly obtained sauce and let it cool down.
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