Whisk eggs and milk, season with salt, pepper and nutmeg. Grease a shallow bowl and pour in the egg milk. Place the bowl in a pot and fill with water up to 2 cm below the rim.
Allow to set in the preheated oven (electric cooker: 150 °C/ gas: level 1) for approx. 45 minutes. In the meantime, skin the eel and loosen the middle bones. Cut eel into bite-sized pieces. Peel and finely chop the shallots.
Clean, wash and cross-cut the tomatoes. Blanch in boiling salted water and peel the skin. Dice the tomatoes. Wash and chop dill, parsley and cress or cut off leaves.
Mix eel, shallots, tomatoes and herbs. Dice the eggs with a waistband knife. Cut anchovy fillets in half lengthwise and arrange everything on a plate. Mix vinegar, salt and pepper.
Embezzling oil and aquavit. Pour the vinaigrette over the salad before serving. Garnish with 1 slice of lemon, parsley, dill and anchovy fillets.