Prepare the pastry for the quiche: sift the flour onto the table, make a well in it. Place a pinch of salt, 1 egg, 2/3 cup butter, the baking powder and bicarbonate of soda and a little water in the well. Work the flour together with the wet ingredients until the dough comes together. Refrigerate for 10 minutes. Split the eel in two lengthwise and bone it. Cut into large slices. Melt 3 tablespoons butter with 1 tablespoon oil in a frying pan and brown the fish all over. Sprinkle with salt and pepper. Cook the onions and leeks in oil, in another pan. Add the mushrooms, sprinkle with salt and pepper and cook for five minutes. Preheat the oven to 425F. Sprinkle the table with flour, and butter a tart pan. Roll out the dough and line the tart pan with it and scatter the onions-mushrooms-leeks over the bottom. Cover with the pieces of eel. Beat 8 egg yolks with the crÅme fraöche, salt, pepper, nutmeg and chopped herbs. Pour onto the vegetables. Bake for 25 minutes.
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1 lb flour
3/4 cup unsalted butter, softened
9 eggs
1 tsp each baking powder and bicarbonate of soda
2 tbsp water
1x 2 lb eel, skinned
5 tbsp cooking oil
2 onions, finely chopped
2 large leeks, finely chopped
10 ounces mushrooms
1 1/4 cups crÅme fraöche
salt, pepper
nutmeg
4 tbsp finely chopped tarragon, chives, and chervil
