Smoked eel dishes. Eel recipes. The easiest recipe

Belonging to the eel family and living in the northern Atlantic. They grow up to 3 meters in length, often reaching a mass of 110 kg.

In cooking, sea eels are very often used to prepare various dishes. In this article, we will present you with several recipes where these serpentine fish are the main ingredient.

Frying eels in a pan

Sea eel (recipes with this product will be presented later) is a very nutritious fish. It contains a lot beneficial vitamins and minerals. Such fish is especially popular in Asian countries. Sushi and other dishes are made from it. We decided to tell you about how to properly fry conger eels. For this we need:

sea eel - 1 pc.;
medium-sized lemon - 2 pcs.;
light flour - about 100 g;
vegetable oil - at least 1/3 cup;
pitted olives - 10 pcs.

Fish processing

Before you cook a conger eel, it must be deprived of all available mucus. To do this, they wash the fish thoroughly, and then rub the cooked fish into it. After keeping the product in this form for about ¼ hour, it is rinsed again in cold water, but at the same time the belly is torn open and all the insides are taken out. Also, the head and tail are cut off from the eel. In the future, it is chopped into medium pieces no more than 5 centimeters thick and dried with paper towels.

frying process

Sea eels are fried in a pan longer than ordinary fish. To do this, pour into the saucepan vegetable oil and heat it up a lot. In the meantime, flour is poured into a not very deep plate, and then pieces of fish are rolled in turn.

After the oil begins to boil, put eels in it and fry on both sides until a brownish crust appears.

Serve for family dinner

Now you know how sea eel is fried. Recipes for cooking dishes using this fish are very simple.

After the product is browned on both sides, it is laid out on a plate. Then the pieces of eels are sprinkled with lemon juice and served at the table along with olives and a slice of bread.

on the stove

If you want to get not fried, but a stew, then we recommend using this recipe. Using it, you will make a real fish goulash that can be served at the table with any side dish.

So, for the stew we need:

eel - about 600 g;
white onion - large head;
Bulgarian pepper - 2 pcs.;
garlic cloves - 2 pcs.;
sunflower oil- 4 large spoons;
tomato paste - a large spoon;
dry white wine - a full glass;
sprigs of parsley and dill - 50 g each;
ground and table salt - to taste.

We process products

Stewed sea eel, the photo of which is presented in this article, is tasty and hearty meal. Before preparing it, it is necessary to process all products.

White and bell peppers are washed well, the peel and stalks are removed, and then cut into small cubes. As for garlic, it is grated or crushed. Dill and parsley sprigs are also rinsed separately, and then finely chopped with a knife.

Pre-frying vegetables

To get the most fragrant dish, vegetables are pre-fried in a pan. To do this, pour sunflower oil into a deep saucepan and heat it over high heat. Then bell pepper is laid out to it and onion. Stirring regularly, the ingredients are fried until completely transparent.

Extinguishing process

After the vegetables are well fried, pre-processed and chopped eels are laid out to them (how to process, see above). Next, dry white wine is poured into them, a little water (about ½ cup), add tomato paste, pepper, salt and chopped herbs. All ingredients are covered with a lid and stew under it for about half an hour.

After this time, the volume of water in the pan should noticeably decrease, and the eels should become as soft and fragrant as possible.

Present for dinner

Having prepared a kind of fish goulash, it is immediately flavored with grated cloves of garlic and presented to the table. To do this, put your favorite side dish on a plate, and then generously pour over it with tomato broth with vegetables and place a few pieces of conger eels.

Such a hearty and nutritious dish is served for dinner along with a slice of bread and some kind of salad.

How to cook sea eel in the oven?

There are many ways to cook sea eel. We talked about how to stew and fry it above. However, some cooks prefer to bake this type of fish in the oven.

So, to prepare a delicious lunch, we need:

sea eel - 3 pcs.;
table salt rock - apply to taste;
ground pepper - to taste;
breadcrumbs - about 250 g;
butter - approximately 140 g.

Fish preparation

To prepare baked eel, it is washed well, and then rock salt is rubbed. This is necessary in order to remove all existing mucus from the fish.

After keeping the salty product for ¼ hour, it is again lowered into cold water, but at the same time the belly is torn open and all the internal parts are taken out. Also, the head and tail are cut off from the eel.

We form a dish

Having processed sea fish, it is plentifully smeared with soft butter. Then, in a separate bowl, mix the breadcrumbs and ground pepper. Roll the eels in the resulting mass and spread them on a dry baking sheet.

Heat treatment process

After all the breaded fish is on the sheet, it is immediately sent to the preheated oven. Sea eels are cooked at a temperature of 190 degrees for 38 minutes. During this time, the product should become as soft and rosy as possible.

In the event that you have only one eel, it is better to bake it in foil. In addition to it, you can lay out any vegetables and herbs.

Bringing food to the dinner table

After cooking sea eels in the oven, they are carefully removed. Beautifully arranging the fish on a plate, it is decorated with a mayonnaise mesh, as well as fresh lemon slices and green sprigs. In this form, a tasty and nutritious lunch is presented to the table. In addition to it, you can make a salad of fresh vegetables or cook some side dish (optional).

Summing up

As you can see, cooking sea eels at home is not difficult. It should be noted that, using this product, some chefs do not only but also the first.

The principle of making soup is very similar to the process of stewing eels. Only instead of a saucepan, you should use a saucepan, and instead of wine - a regular one. drinking water. Ear from such fish turns out to be very rich and satisfying.

Fish dishes are tasty and healthy, but they can also be unusual or even exotic if not the most popular ingredients are used. For example, something interesting and delicious can be prepared from eel.

Fish or snake?

The eel is a tropical fish that belongs to the eel family. In total, there are nineteen species, and all of them are used by people for food. A striking feature of the eel is that it is very reminiscent of a snake, and this similarity is achieved due to the elongated writhing body. It is flattened on the sides, on the back and on the other side of the tail there are fins. The head is small, the mouth is large and literally strewn with small teeth. Such an aquatic inhabitant is considered a predator and feeds on crustaceans, mollusks, and as it grows, it begins to consume small fish.

Eel is highly valued, considered a delicacy and actively used in cooking. Firstly, it is incredibly useful and nutritious, as it contains polyunsaturated fatty acids, minerals, vitamins and other substances. The calorie content of one hundred grams of the product is about 330 calories, which is quite a lot when compared with other varieties or even with meat. Secondly, eel has an unusual rich taste. The flesh is tender, oily and slightly sweet.

How to prepare an eel?

Before you start cooking, you need to put the eel in order. For this:

Wash the fish well first. It will slip out of your hands, so carry out manipulations in the sink.

Next, remove the mucus. It is washed off very difficult and for a long time, but you can speed up the process, rub the carcass with salt, leaving it for fifteen or twenty minutes, and then wash off the remnants. If the mucus is not completely gone, then rub the eel with coarse salt or even sand.

Now it's time to learn how to clean an eel. It is necessary to remove the skin so that it does not interfere with enjoying the tender meat of the fish. For convenience, fix the carcass on the board (European cooks advise nailing it, but you can use a sharp knife), make an incision around the head and remove the skin like a stocking.

Gut the fish by making an incision with a sharp knife along the abdomen and taking out everything superfluous from there.

Rinse the fish again.

Eel Dishes

How to cook eel? There are many different dishes based on this ingredient, and some of them will be discussed below.

Recipe one

Incredibly tasty eel can be cooked in the oven. You need the following ingredients:

eel carcass;

half a glass of classic soy sauce;

50 ml of water;

a tablespoon of honey;

a teaspoon of sesame;

pepper;

salt.

Preparations:

First, prepare the fish: rinse, remove mucus, remove the skin, gut. Now cut the carcass into portioned pieces of medium size.

Start preparing the marinade sauce. Mix soy sauce with water, add honey. Put the mixture on the fire and cook until it thickens. Add sesame seeds to the marinade, dip the chopped eel into it and leave for half an hour or an hour.

Prepare the foil, put the pickled pieces of eel on it and wrap them.

Place the wrapped fish on a baking sheet or in a mold, send for half an hour in an oven preheated to 190 degrees.

The rest of the marinade can be brought to a boil again and boiled for a minute, and then served as a sauce for fish. It will turn out very tasty.

Recipe two

From eel you can cook a delicate creamy soup. Prepare these ingredients:

500 g eel;

15 cups of cream;

liter of water;

small bulb;

80-90 grams of rice (any will do, but long-grain is better);

a teaspoon of salt (change the amount at your discretion);

a little vegetable oil;

pepper and other seasonings to your taste.

Instruction:

Take care of eels. After cleaning and gutting, the flesh should be cut into medium-sized cubes. Peel and chop the onion, or cut into thin half rings. Heat the oil in a frying pan and fry the onion and eel in it. When the onion starts to brown and becomes soft, turn off the heat.

Bring water to a boil in a saucepan, add pre-washed rice into it and cook until tender.

When the rice is ready, add the fried eel and onion to the soup, and also pour in the cream.

Cook the soup under the lid for three minutes, then add seasonings and salt, after a minute remove the pan from the heat.

Recipe three

Stewing eel with tomatoes, you get a full and mouth-watering hot dish.
You will need the following ingredients:

1 kg of eel;

400-500 g of ripe fleshy tomatoes;

bulb;

two or three cloves of garlic;

2/3 cup wine (both red and white will do, but preferably semi-sweet);

a pinch of aromatic seasoning, such as rosemary;

3-4 st. l. olive oil;

salt;

pepper.

Process description:

Eel must be cleaned and gutted, and then cut in any way (but the pieces should not be very small).

Onions can be cut into half rings. Chop the tomatoes in any way, for example, in a blender or just finely chop with a knife. Garlic can be passed through a press or grated.

Heat oil in a frying pan. Fry the onion in it for a minute, then add the eel. Three minutes later, add the tomatoes. Fry everything together for just a couple of minutes so that the fish acquires a pleasant shade.

Now pour in the wine, add salt, seasoning and pepper, cover the pan with a lid, simmer the dish until cooked through for about ten or fifteen minutes.

Tips to help cook eel at home, if not perfect, then definitely successful:

The slime must be completely removed, as it can give the dish an unpleasant aftertaste, as well as an unattractive gray tint.

If you do not like the smell of sea fish, then marinate the carcass first. To do this, simply sprinkle it with fresh lemon juice and grate with salt. Aromatic seasonings such as rosemary, basil, thyme will also help eliminate the unpleasant odor. But their number should not be too large, otherwise they will simply drown out the natural taste of the fish.

Since the eel itself is fatty, it is best served with light side dishes, such as vegetables.

Heat treatment should be moderate, and too long will worsen taste qualities and make the flesh not so tender and juicy.

If you have never tried eel dishes, then be sure to cook one of them. You will definitely like it!

An eel is a fish that looks very much like a snake. Its meat is very tender with a high fat content - up to 25%. Therefore, dishes from this fish are so popular, and there are so many recipes for its preparation. This fish can be smoked, fried, stewed, baked, boiled, its taste will always be great. However, most housewives do not know how to cook eel, and there are no particular difficulties in the recipes, and any housewife will master them.

Flemish Eel

One of the most popular eel recipes is Flemish eel. For this recipe you will need the following ingredients:

1 kg eel
2 large onions
80 grams of butter
125 grams of sorrel
250 grams of fresh spinach
dill, tarragon, parsley
2 egg yolks
nutmeg
pepper
lemon juice.

First, you need to clean the eel, remove the insides from it, rinse the carcass well and cut it into pieces of about 5 cm. Then you should dissolve the oil in a saucepan, add the onion cut into small cubes and fry it until golden brown. After that, you need to put pieces of eel on the onion coat, cover the pan with a lid, reduce the heat and simmer the fish for 10 minutes. Then wash the spinach, sorrel and other herbs, dry with a kitchen towel, chop finely and send them to the pan with the fish.

Season the dish with salt and pepper, and add a little nutmeg, and if desired, you can add 2-3 tablespoons of dry table wine, again cover the pan and simmer the fish for 15 minutes. Now in a separate cup you need to mix the egg yolks with lemon juice, then pour the mixture into the pan and immediately turn off the fire under it. The eel prepared in this way should be served cold, and as a decoration it is better to use lemon sliced \u200b\u200bin thin circles.

Eel with sauce

To prepare the eel with sauce, you will need the following ingredients:

eel - 150g
onion - 10g
roots - 15g
bay leaf, salt, allspice and bitter pepper - to taste
sauce - 50g.

Remove the skin from the eel, remove the insides, rinse the fish under water and cut into portions. After that, we salt it and, sprinkled with vinegar, put it in a salted broth of roots and spices, and cook over low heat. Cook potatoes as a side dish. Separately serve hollandaise sauce or mayonnaise with gherkins. Now you know how to cook eel and you can cook it often.

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19.01.11

The eel is perhaps the most mysterious representative, similar to a snake, but included in the order of fish. In Latin it sounds like Anguilla. This fish has been known since ancient times, or rather more than 2000 thousand years.

The eel is unpretentious and can live in various reservoirs. So, for example, you can meet him in the waters mediterranean sea, in countries such as England, France, Ireland and Iceland. In these places lives a large, adult individual.

In the rivers of the Atlantic coast of America from Guiana and Panama in the south to Greenland in the north, a very close subspecies lives, distinguished by a smaller number of vertebrae.
There is another interesting subspecies - the Japanese eel, more multivertebral, with a dark border on the fins. It lives in the rivers of Japan and the Pacific coast of Asia from Liaohe to Canton. Tender and fatty eel meat is highly valued, especially when smoked. According to the Japanese, eel contains many vitamins and other useful substances, it is considered in Japanese cooking as a medicinal and healthy dish. Smoked eel dishes are very useful for men, as the substances contained in eel have a beneficial effect on men's health. Smoked eel unagi is used for making sushi, rolls, sashimi. In Japan, smoked eel dishes are considered expensive, most often they are treated to guests.

In Russia, river eel is common in the rivers of the Baltic and Belarus, and only there it serves as an object of fishing. Eel sometimes reaches 2 meters in length, weighing up to 6 kilograms. The scales of such a representative are small, inconspicuous, usually without a silvery sheen, the back is dark green or brown, the sides are yellow, the belly is yellowish or white. The color of the eel is variable and depends on the age of the fish and the nature of the reservoir. The skin is slimy and slippery, so a live eel is very difficult to hold in your hands.
In nature, there are two forms of eels - sharp-headed and wide-headed. Sharp-headed eel is more valuable, wide-headed. The fat content of the sharp-headed reaches 27.5%, while in the wide-headed - only up to 12-19%.

Eel has gained considerable fame in cooking. The fish is fried, stewed, baked and smoked. Eel is sold at many fish markets in the city. You can buy eel both fresh and frozen, and already cooked, for example, hot smoked eel. Canned eel is also sometimes found, sold in large supermarkets. Fresh eel is sold in many European countries.

Many countries have their own original recipes. For example, in Great Britain, on the River Thames, there is a small island, almost all over the world known for its eel pies. This dish is served both hot and cold. Many people come here to try it. And so that no one makes a mistake on the road, the island is called Il-Pai, that is, "eel pie."

French and Belgian delis prepare eel matelot. The fish is stewed in broth with the addition of fried on butter shallots with flour, red wine and herbs. By the way, eels are often stewed. For a change - with garlic, herbs, spinach, prunes. In Italy, filleted eel is also grilled and served with fresh lettuce. In Lithuania - smoked and offered with beer. In addition to an adult eel, a young one is also used in cooking - a small translucent fish. Such a "trifle" is simply fried in hot olive oil, adding garlic, pepper and salt.
Butchering a live eel is a real art. Professionals advise holding the slippery carcass tightly with a paper or linen towel and hitting its head on a hard surface (or use a wooden mallet), then pierce the fish's head with a sharp knife, wash the mucus. To prevent the fish from slipping out of your hands, there is another way - rub your hands and the carcass with salt and quickly process it, then wash off the salt. The most important step in cutting is to pull off the skin with a stocking, then cut off the head, making a longitudinal cut, remove the insides, and rinse again. Small eels are deep-fried (they are not cleaned at all), large eels are smoked, fried, grilled, used as one of the ingredients for fish soup. Eel is also good in the form of Japanese yakitori kebabs, for which it is advisable to marinate it a little in soy sauce infused with ginger and honey.

Eel fresh boiled in marinade

Ingredients:

per 1 kg of fish
1 parsley root and celery root, 1 onion, 1 bay leaf, 4 allspice peas
marinade:
1 glass of water
1 cup vinegar diluted to taste
3 onions
1 bay leaf
2 cloves
3 allspice peas

Cooking method: Cut the prepared eel into pieces and boil in a hot spicy broth. Remove the finished fish from the broth. Put in an enameled or ceramic dishes. Prepare the marinade, for which cut the onion into thin rings, boil water with vinegar, salt, sugar and spices, dip the onion into it, boil again, and then cool. Pour the fish with this marinade, put in the cold. Serve garnished with pickled vegetables and parsley sprigs. In order for the eel to be well saturated with the marinade, it is better to cook it the day before. Can be stored in the refrigerator for 3-4 days.

Natalya Petrova, specially for the site

Photo: Depositphotos.com/@Jim_Filim

Appetizing conger eel… Traditionally, it is consumed in a smoked form, but sometimes it’s good to break the stereotypes, isn’t it? Try to fry this unusual fish, after soaking it in the marinade. Sea eel is known to be an incredibly fatty product. The marinade will rid the fish of excess fat and emphasize the amazingly delicate taste, spices will add piquancy, and golden roasting will give the dish an elegant and attractive look. Fried eel will become a real highlight of the program and will make any festive table outstanding.

How to fry eel recipe

You will need:

sea eel - 0.5 kg
vinegar 9% - 1 tbsp.
onion - 1 pc.
black pepper (peas) - 7 pcs.
cloves - 4 pcs.
garlic - 3 cloves
flour - 3 tbsp.
turmeric - 0.5 tsp
olive oil - 2 tbsp.
anise, thyme, salt - to taste

Fried sea eel: Cooking technology

1. Cut open the belly of the conger eel and carefully pull out the insides. Get rid of the head and tail. Rinse the fish thoroughly in a strong stream cold water trying to remove the remaining mucus on the skin. Previously, it is better to rub the skin of the eel with coarse sea salt, which will act as a scrub. Dry the fish and cut it into pieces, 7-9 cm long.

2. Marinade. Pour spices into boiling water (0.7 l): cloves, anise, pepper, thyme and salt. Boil for 5-7 minutes, and then cool. Add onion, thinly sliced into rings, chopped garlic and pour vinegar into the cold marinade.

3. Immerse the fish pieces in the marinade and leave alone for 6 hours.

4. After the specified period, remove the fish from the marinade and dry it on a towel.

5. Mix flour and turmeric in a deep bowl and roll pieces of conger eel in this mixture. Quickly fry the fish in a pan until a delicious golden crust appears.

6. Sea eel is best served on lettuce leaves, in the company of potatoes and fresh vegetables. Appetizing croutons will be a great addition to fish. And fried eel makes a very good combination with beer.