Ingredients:  
    7 clean eels of 200 gr each
    a bit of butter
    1 bottle of Duvel
    onion
    2.5 dl of cream
    peeled tomato
    pepper and salt

Preparation:
Cut the eel in pieces. Heat the butter in the pan and fry the eel for a while. Flavour with pepper and salt. Add a bottle of Duvel and release the substances that stick to the bottom. Add a bit of chopped onions and have it simmer for about 10 minutes. Remove the cover and add cream. Cook until the eel is done. Thicken with a bit of roux.

Finish with tomato parts and serve with fine French fries or brown bread. Drink a Duvel to accompany this dish.

Source:  http://www.duvel.be