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Organization (medicine) and Sauteed eel with persillade (recipes)


Organization (medicine)


organization


1. The act of organizing; the act of arranging in a systematic way for use or action; as, the organization of an army, or of a deliberative body. "The first organization of the General government."

2. The state of being organised; also, the relations included in such a state or condition. "What is organization but the connection of parts in and for a whole, so that each part is, at once, end and means?" (Coleridge)

3. That wich is organised; an organised existence; an organism; specif.

<biology> An arrangement of parts for the performance of the functions necessary to life. "The cell may be regarded as the most simple, the most common, and the earliest form of organization." (McKendrick)

Origin: Cf. F. Organisation.

Source: Websters Dictionary


Sauteed eel with persillade (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



For the eel450g/14¾oz skinned eel on the bone25g/1oz plain flour, for dustingFor the persillade10g/½oz peeled garlic15g/½oz flatleaf parsley leaves1 tbsp sunflower oilsalt and freshly ground black pepper50g/1¾oz unsalted butterTo servelemon wedgescrusty bread



Method



1. Cut the eel across into 5cm/2in pieces, then dust them with the flour and knock off the excess.2. For the persillade, put the garlic onto a board and crush briefly under the blade of a large knife. Add the parsley leaves and finely chop them together. 3. Heat the oil in a large frying pan, add the eel pieces and sauté on one side over a medium heat for 2-3 minutes, seasoning them lightly with a little salt and pepper as they cook. Turn them over, season once more and fry for a further 2-3 minutes until cooked through. 4. When the eel is almost cooked, take a second frying pan, add the butter and melt it over a medium heat. Add the persillade and cook very gently for 15 seconds to take away the raw taste of the garlic. 5. Tip the fried eel pieces into the second pan and toss everything together well. 6. Transfer to a warmed serving plate, garnish with the lemon wedges and serve with plenty of crusty bread.