Eel

[jkonick]

One of my favorite seafoods is eel, and I'm lucky enough to have a few good sources for fresh ones, so I make Japanese and Chinese style eel pretty often. I picked one up today and decided to try cooking it in a non-Asian style, but I don't know of any recipes. Help me out here! Thanks!

[emilyr]

I can't think of any off the top of my head, but I'm sure there'd be some Italian, especially Sicilian, recipes available.

[maher]

skin it and cut it into cubes (you can debone but i dont mind it on the bone), lightly saute it in a little olive oil with garlic and chili pepper, and add some crushed tomatos and white wine ... you can have it with crusty bread or on pasta and its amazing

[jackal10]

Jellied eel

Smoked eel

[Sea Urchin Ragout]

There's a Flemish recipe called "Paling in't Groen" which uses river eel rather than sea eel (not sure how different they are)

Cube eel and saute with garlic and shallots, then remove eel, deglaze pan with white wine and fish stock and add eel back to the pan, let eel simmer very slowly for 20 mins.

Blanch a mix of 400g spinach, 50g chervil, 50g sorrel, 25g parsley, 50g nettles and turn into a rough puree. Add this to eel together with marjoram and chives. Serve with thin cut chips.

[Luckylies]

skin it and cut it into cubes (you can debone but i dont mind it on the bone), lightly saute it in a little olive oil with garlic and chili pepper, and add some crushed tomatos and white wine ... you can have it with crusty bread or on pasta and its amazing

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I like the way this sounds...alot.

jkon, does eel have that delicious gelatnous/fatty texture without assistance or is that because of the (asian) preperations were all so used to?

[johnnyd]

That does sound good. I saw five skinned eels at my fishmonger Tuesday for $3.99 each. They were about 14 or so inches long. I couldn't think of how to prepare them at the time. Now I do.

[paul o' vendange]

Well, I love a classic matelote, freshwater fish stew. Mixed with other freshwater fishes, Alsacian style, with riesling or pinot gris, egg yolks and creme fraiche.

I first make a quick fumet with fish heads, bones, mirepoix (white and light green leek, onion, carrot - no celery), bouquet garni, and riesling or pinot gris; about 1 1/2 pounds fish heads/bones, 2 cups each water and wine to about 5 ounces onion, 3 ounces each leeks and carrots; bouquet also contains a small fennel frond, 1 ounce or so). 30 minute simmer, strain.

Add fishes, about 4 lbs total, into gently simmering fumet, in small batches - ensuring the simmer does not cool down unduly. Cook till done, about 20 minutes. Remove fish and keep warm, reduce fumet by 1/2, beat 3 egg yolks together with 1/2 cup creme fraiche (or cream), temper with simmering fumet, and whisk back into fumet, at very low heat; stir until thickened, toss fish in to heat through, salt, pepper, serve.

I also love freshwater fishes with green sauce - a ravigote, or vinaigrettes.

Edited January 17, 2007 by paul o' vendange (log)

[jkonick]

skin it and cut it into cubes (you can debone but i dont mind it on the bone), lightly saute it in a little olive oil with garlic and chili pepper, and add some crushed tomatos and white wine ... you can have it with crusty bread or on pasta and its amazing

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I think I know what I'm having for dinner tonight!

[deltadoc]

I'm sure that eel is very good, but I saw the movie "The Tin Drum", and as a result I just can't eat eel!!

doc

[johnnyd]

Well, I love a classic matelote, freshwater fish stew. Mixed with other freshwater fishes, Alsacian style, with riesling or pinot gris, egg yolks and creme fraiche.

Paul, thanks for that recipe. Outstanding. I've had this before and not known the name.

[paul o' vendange]

Well, I love a classic matelote, freshwater fish stew. Mixed with other freshwater fishes, Alsacian style, with riesling or pinot gris, egg yolks and creme fraiche.

Paul, thanks for that recipe. Outstanding. I've had this before and not known the name.

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You bet, Johnny. Any chance I have to deal with a good Alsacian Riesling, I take it!

By the way, off topic, but some friends of mine recently returned from a trip to Alsace and had a great time chez Marc Tempé. An impromptu road trip yielded a tasting of over 30 bottles, with the winemaker himself.