Wash the eel and cut it into pieces about 5 cm long. Peel and finely dice the onions. Heat the fat. Fry the onions in it until transparent. Dust with flour and sauté briefly. Add stock and wine, stirring constantly, and bring to the boil, season with salt, pepper, lemon peel and juice. Add capers.
Add the eel pieces to the wine sauce, cover and let it simmer for about 25 minutes at low heat. Wash the dill and chop finely. Add to the wine sauce. Garnish with a slice of lemon and some dill. Serve with boiled potatoes, green salad and a light white wine, e.g. a Mosel Riesling
Preparation takes about 15 minutes. Cooking time approx. 25 minutes