Eel Recipes - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Eel Recipes (/showthread.php?tid=180469) |
Eel Recipes - tubeN2 - 01-19-2005 Here is a special thread just for Eel recipes. Please feel free to add any that you may have to share with the rest of the angling community.[cool] [signature] Re: [tubeN2] Eel Recipes - Hutch00 - 01-28-2005 Jellied Eels 900g (2lb) eels pinch grated nutmeg zest and juice of half a lemon handful chervil, chopped handful parsley, chopped 600 ml (1 pint) fish stock 1 small finely chopped onion 1 small finely chopped carrot 1 small finely chopped rib celery bouquet garni 15g (1/2 oz) gelatine Skin and bone the eels but do not cut them up. Lay them on the table, skin side down and sprinkle with grated nutmeg, a little grated lemon zest and the chopped herbs. Cut the fish into pieces about 4 inches long. Roll up each piece and tie with strong cotton or fine string. Put the stock, vegetables and bouquet garni into a saucepan and bring to he boil. Add the eels and simmer very gently until tender, for about 1/2 hour. Lift out the fish take off the cotton or string and place the eels in a basin. Measure the stock and make up to 450 ml (3/4 pint) with water. Add the gelatine to the lemon juice to dissolve the gelatine, then add this to the hot stock. Stir until completely dissolved. Strain this over the fish and leave to set. Turn out when cold and serve with a green salad and sliced gherkins. And please mind the bones! [signature] Re: [tubeN2] Eel Recipes - Hutch00 - 01-28-2005 Matelote d'anguille a la Bourguignonne - French 1 1/2 lb eel 1 onion 1 carrot 1 clove garlic, crushed 1 bouquet garni 4 cups red wine butter salt pepper Skin, clean out and wash the eel. Dry with a cloth and cut into 3 inch piece., Butter a saute pan liberally and line with a layer of thin-sliced onions and carrots. cook gently for 15-20 minutes. Add garlic and bouquet garni, season with salt and freshly ground pepper. Arrange the pieces of eel on top of the garnish. Add enough wine to just cover the fish. Bring to a boil quickly, then cover and simmer gently for 20 minutes. Remove eel, put into an earthenware dish and strain the pan juices over it. 20 small onions pinch salt pinch sugar 20 button mushrooms kneaded butter 1/4 lb butter Peel the onions, scald and cook in 2 tablespoons butter until golden. Season with pinch of salt and a pinch of sugar. Add mushrooms, saute for a few seconds, pour in the liquid in which the eels were cooked, and bring to a boil. Add the eel, simmer for 2-3 minutes and thicken with a liaison of kneaded butter. (Allow 2 tablespoons of kneaded butter for 1 cup liquid) Add it to the sauce , half a teaspoonful at a time. Toss gently. Check seasoning, remove from heat and add remaining butter in small pieces. Half a teaspoon of anchovy butter may be added at the same time, if desired. Arrange on a heated dish, garnished with watercress and fried croutons. Serves four. [signature] |