• some eel
• 6 large potatoes
• 1 pack spring onions
• 1 bunch thyme
• 1 head garlic, with large cloves
• 2 T canola oil
• ¼ cup butter
• Place pot of salted water onto boil.
• Peel 4 large russet potatoes and slice into 1-inch pieces, and add to gently boiling water. Let cook until completely tender, approximately 8 minutes.
• Place frying pan onto medium-high heat.
• Cut Eel into 6 inch pieces. Score the Eel by slicing it lengthwise along the middle and along either side. Season with salt. Once pan is hot, add 2 tablespoons canola oil and add Eel.
• As Eel fries, add small handful of thyme and 4 whole cloves garlic to the pan. Cook 5 minutes on medium-high and then into a 450 degree oven for 5 minutes.
• To finish mash, drain water, add ¼ cup butter, 1 small bunch green onion sliced, and season with salt to taste. Mash.
• To finish fish, remove from oven, add thumb-sized butter and shake pan to coat the fish. Remove fish onto plate, discard thyme and garlic, and squeeze juice of 1 lemon into pan and shake to combine butter, lemon and brown bits on bottom of pan.
• Place mash on plate, top with fish and spoon the beurre noisette over fish.