How to cook sea eel at home. Recipes for cooking eel. Frying eels in a frying pan

08/02/2020 Category: Training

Options for preparing eel ear. 1) Fish soup with onions, roots and parsley; with green onions, dill and spices - salt, bay, pepper. 2) Fish soup cooked with vegetables: onions, carrots, potatoes, fresh tomatoes. Slicing fish. Cooking time for the fish soup, infusing for taste.

How to cook eel on skewers and a grill. Cutting and slicing eel for different types of kebabs. Pre-marinating, ingredients for marinades. Recipes: 1) Eel skewer with eggplant and tomatoes. 2) Shish kebab marinated in red sauce, wine, spices, and herbs.

Unusual eel dishes. Rice flour noodles with smoked eel. Basic recipe for making noodles with fish (somewhat reminiscent of making heh, but without vinegar, with sweet and sour sauce). Noodles with bell pepper, garlic, ginger, white or savoy cabbage, sesame seeds, cashews.

Making rolls with smoked eel. Smoking fish after preliminary salting and drying.

Preparation of ingredients you will need: round boiled rice, cucumber or avocado, fried sesame seeds, other spices, seaweed. Assembly - forming and cutting rolls. Serve with sauces.

How to cook eel in the form of a dish called “sushi”. General points for preparing the dish. Salting and smoking fish. Recipes: 1) Sushi nigiri with rice, eel, fried sesame seeds and seaweed leaves - nori. 2) “Philadelphia” with the same name cheese, salted salmon, fresh cucumbers.

Two options for preparing fried eel: 1) Roasting marinated fish over coals with garlic, lemon, vegetable oil and spices. 2) Japanese eel recipe called "unagi" with soy sauce (fish sauce), sesame oil (for piquancy), boiled rice and rice vinegar.

Eel dishes in the smokehouse. Preparation of fish, firewood and smoking apparatus. Soaking the chips. Preliminary salting of fish with spices and drying to the required condition. Placing eels in the smokehouse. Temperature support, smoking time. Ripening and use.

A detailed description of the preparatory stages - preparing fish for smoking. Selecting wood and soaking wood chips. What you need to know about properly preparing your smokehouse. Description of the process of smoking eels with cold smoke. Temperature conditions, holding time of fish in the smokehouse.

On this page we present to your attention the eel fish. Recipes for preparing dishes from eels and a list of recipes for dishes from other types of fish can be found in the “” section.

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Fish dishes are tasty and healthy, but they can also be unusual or even exotic if you use less popular ingredients. For example, something interesting and delicious can be prepared from eel.

Eel in Flemish

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 butter
125 grams sorrel
250 grams 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 this, 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 them with a kitchen towel, chop them finely and add 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, cover the pan again 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 heat under it. Eel prepared in this way should be served cold, and it is better to use thinly sliced lemon as a decoration.

Eel with sauce

To prepare 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 entrails, wash the fish under water and cut into portions. Then we salt it and, sprinkled with vinegar, put it in a salted decoction of roots and spices, and cook over low heat. We cook potatoes as a side dish. Serve separately with hollandaise sauce or mayonnaise with gherkins. Now you know how to cook eel, and you can cook it often.

The status and intriguing eel fish is considered one of the most expensive seafood in the world. Fatty and dense, with a hint of sweetness, similar in flavor to salmon and catfish, it is highly nutritious and has a thick, tough skin that protects the meat from drying out, making it easier to cook on the grill, in the pan, in the oven, and in the pan.

Eel soup.

Ingredients used in the recipe: - eel - 500g - onion - 1 pc. - garlic - 1 clove - sweet pepper - 2 pcs. - vegetable oil - 1/3 cup - tomato paste - 2 tsp. - white wine - 1 glass - l water - 1/4 pcs. - dill and parsley - 1 bunch each - salt - 1 tsp. - pepper.

Cooking instructions: Peel the eel and cut into pieces 5 cm long. Finely chopped onions and crushed garlic, as well as sweet pepper pods cut into rings, simmer in vegetable oil. Add tomato paste, wine and a bunch of herbs. Place eel cut into pieces into the soup, season the soup with salt and pepper, and simmer for 30 minutes over low heat. Before serving, remove a bunch of greens from the soup, and pour the soup into bowls with fresh dill.

What kind of fish is an eel?

With an elongated, wriggling, serpentine body, the eel fish is a fish without pelvic and pectoral fins, the weight of which can reach up to 25 kg and a length of up to 4 m. There are two types of eels: sea eel - “anago” and freshwater - “ unagi." They have a similar taste, but sea eels have thicker skin, so they are cheaper than their freshwater counterparts.

Tender, juicy meat, a pleasant sweetish taste, similar to salmon and squid, are not the only things that eel fish has. Eel meat contains an enormous amount of phosphorus. It balances the pH level in the body, speeds up metabolism, and removes toxins.
Eel meat is perfectly soaked and retains the taste of sauces and seasonings for a long time. It is for this reason that it is popular in many cuisines around the world.

Eel fish - how to cook?

Unknown to many, eel, like any fish, tolerates any heat treatment very well. This explains that eel fish, the recipes for which are not technically complicated, include frying, stewing, smoking, and boiling. You can learn from the Japanese. For them, eel is not just food, but a panacea for everything.

Often, fish is prepared in kabayaki style. Fillet, whole fish or skewers are breaded and fried on a grill or frying pan, pouring a sauce of soy sauce, sake, sugar and mirin over the meat.
The Shirayaki style is similar to Kabayaki. The only difference is the absence of sauce when frying. The fish is simply seasoned with salt. This allows you to enjoy the authentic taste of eel.

Fried eel

Frying is one of the most popular methods, which is used by everyone who does not know how to cook eel fish other than in a frying pan. The washed fish is dried, cut into pieces with bones, breaded in flour and fried in oil for 10 minutes. Season after excess oil has been removed. Uneaten pieces are stored in wine vinegar in the refrigerator.

Ingredients:

eel – 1.2 kg;
wheat flour – 200 g;
corn flour – 100 g.

Preparation

Without peeling the skin, cut the eel into pieces. Rinse and dry.
Roll in flour and fry for 10 minutes.
After which, the fried eel fish is laid out on a paper towel and sprinkled with salt.

Baked eel

Using the kabayaki technique, oven-baked eel turns into a true Japanese favorite. Cooking takes place at high temperature. Rub the fillet with oil and bake for 7 minutes. at 290°C. Spread with sweet soy sauce and keep in the oven for another 1 minute. As the eel caramelizes, it acquires sweet flavors and aromas and a glossy surface.

Ingredients:

eel fillet – 2 pcs.;
soy sauce – 120 ml;
mirin – 80 ml;
sugar – 100 g;
sake – 40 ml.

Preparation

Cut the fillet into four pieces. Grease with oil and bake for 7 minutes. at 290°C.
Mix the sauce ingredients and cook for 10 minutes.
Brush the fish with sauce and bake for 60 seconds.

Braised eel

A simple process for preparing eel fish is stewing. This is a fatty fish, which, like pork belly, best reveals its texture, taste, and melts in the mouth if quickly fried in hot oil at high temperature, and then simmered over low heat in a sweet and sour sauce for 10 minutes.

Ingredients:

eel fillet – 900 g;
dark soy sauce – 40 ml;
soy sauce – 40 ml;
rice wine – 30 ml;
sugar – 35 g;
vinegar – 30 ml;
water – 125 ml;
ginger – 3 cm;
onions – 2 pcs.;
oil – 80 ml.

Preparation

Cut the fillet pieces from the skin side.
Place skin side down in hot oil and, holding with a spatula, fry for 2 minutes. Turn over and simmer for 1 minute, remove.
Add everything except the vinegar to the pan and cook for 2 minutes.
Add eel pieces and vinegar.
After which, the fish stewed eel simmers for 10 minutes.

Smoked eel

As a rule, eel fish for sushi, declared smoked by restaurants, is fried eel using the kabayake technique. It is inferior in taste to home-smoked eel, which is hot-smoked. Before this, it is salted for 24 hours, washed and dried in the refrigerator to form a sticky film, which helps the smoke stick better.

Ingredients:

two eels – 1 kg each;
salt – 100 g.

Preparation

Wash the gutted eels, dry and rub with salt, at the rate of 50 g of salt per 1 kg.
Refrigerate 24 hours.
Rinse, pat dry and cool on a wire rack for 12 hours.
Using oak chips, preheat smoker to 90°C.
In a horizontal position, place the eels on your stomach; in a vertical position, hang them upside down.
Check readiness after 60 minutes.

Eel on the grill

There are two countries where the topic of how to grill eel has been perfected to the smallest detail. Japan with kabayaki and Italy with Anguilla allo spiedo. In Italian cuisine, to protect the meat from drying out, the eel is not skinned. The fish is cut into pieces, put on a skewer, alternating with laurel, sprinkled with lemon juice and fried on a grill over coals for 15 minutes.

Ingredients:

eel – 1.5 kg;
lemon – 2 pcs.;
laurel leaves – 10 pcs.;
oil – 60 ml;
pepper – 1/2 teaspoon.

Preparation

Whisk the juice of one lemon with a pinch of salt and pepper.
Brush the eel pieces with oil and place on skewers, alternating with bay leaves.
Pour over the sauce and place on the grill.
Fry, turning, 15 minutes.

Dishes with eel

Possessing high nutritional properties and good compatibility, eel fish, the preparation of which includes all heat treatment methods, becomes interesting for various dishes. Fresh fish is used to make soups, stew or bake in green herbal or red sauces with tomatoes. Smoked is used in salads, sushi, pizzas and dough rolls.

When it comes to the topic: how to cook eel fish, it is better to be guided by universal rules that work with any type of fish. Stew or bake eel for no more than 15 minutes. The oven temperature should not exceed 200°C.
When stewing and baking, it is better to use soft, herbaceous sauces with a small amount of acidity. For salads, on the contrary, dressings with a rich amount of acid are more suitable, which will highlight the taste of smoked eel.

Eel soup

One of the most challenging dishes to demonstrate how to cook eel fish to perfection is Vietnamese soup. Made from two types of broth: meat and fish, from eel bones, it has sweetness and richness. The soup is bursting with textures and flavors, with grilled and poached eel meat, crispy onions, hearty noodles and lots of greens.

Ingredients:

pork on the bone – 1 kg;
water – 3 l;
vinegar – 40 ml;
eel – 450 g;
shallots – 5 pcs.;
glass noodles – 400 g;
ginger – 2 cm;
grated ginger – 5 g;
turmeric – 5 g;
corn starch – 100 g;
mint, green onions – 10 g each;
chili – 1/2 pcs.

Preparation

Boil pork in water and vinegar for 5 minutes.
Drain, rinse, place in 3 liters of water, season and cook for 2 hours.
After 60 min. Grill one onion and ginger and add to the broth.
Boil the eel in 1 liter of water for 5 minutes. Remove the meat from the bones, crush the bones in a mortar, return to water and cook for 15 minutes, strain.
Season one part of the eel with starch and fry. The second, season with turmeric and ginger.
Fry the onion, soak the noodles for 10 minutes.
Mix two broths. Blanch the noodles in the broth and place in a bowl with eel, herbs, chili pepper, and fried onions.

Salad with eel

Like many fatty fish, eel acquires rich flavors and aromas when smoked. They are skillfully used not only when preparing sushi, but also in such a spectacular dish as eel salad. In this version, the buttery, skinless fillet pairs beautifully with the freshness of the greens, the acidity of the dressing and the crunch of the fried bacon.

Ingredients:

smoked eel without skin – 600 g;
bacon slices – 8 pcs.;
boiled eggs – 2 pcs.;
watercress salad – 150 g;
oil – 40 ml;
capers – 10 g;
lemon juice – 20 ml;
Dijon mustard – 5 g.

Preparation

Fry the bacon in a dry frying pan.
Whisk the last 4 ingredients.
Connect all the components together.

Roll with eel

Many people know that eel is a fish for rolls, and this is the most popular use of the product. Often, eel is used in cooking uramaki - inside out rolls. Pieces of fried eel are placed on top of the rice and covered with sauce. The roll is filled with avocado and salmon. As a result, it develops creamy textures and sweet and salty flavors.

Ingredients:

seasoned rice – 450 g;
nori package – 1 pc.;
salmon – 250 g;
fried eel – 370 g;
masago – 40 g;
avocado – 1 pc.;
sesame – 20 g;
eel sauce – 80 ml.

Preparation

Place nori on film and spread rice on top.
Turn rice onto film, fill with avocado, salmon, caviar. Roll it up and remove the film.
Cut the eel into pieces and heat in the oven.
Place on top of the roll and press with film. Cut the roll into pieces, remove the film, brush the eel with sauce.

Eel in sauce

The Japanese aren't the only ones who know how to cook fish in sauce. Eel has long been a staple food in Belgium. Braised eel in green sauce is still served in all fine Belgian restaurants. The eel is cut into pieces and stewed with mint, dill, spinach in white wine. Then the sauce is pureed, the fish is heated in it and served.

Ingredients:

eel – 500 g;
butter – 20 g;
flour – 30 g;
onion – 70 g;
spinach – 500 g;
sprigs of mint and sage - 2 pcs.;
parsley – 60 g;
dry white wine – 200 ml;
dill and tarragon - 15 g each.

Preparation

Simmer the eel pieces, herbs and onions in oil for 3 minutes. Sprinkle with flour, add wine and stir.
Simmer for 15 minutes. over low heat.
Remove the eel, puree the sauce in a blender and rub through a sieve.
Return the fish to the pan along with the sauce, heat through, season with 20 ml of lemon juice and a pinch of salt.

Pizza with eel

The variations on the theme of how to bake fish are endless. Some of them are daring and unusual, but at the same time they show how wide the culinary world is. This is exactly what pizza is, combining tortilla, mozzarella, unagi sauce and fried eel. The experiment turned out to be successful: the pizza is tasty, aromatic, low in calories and quick to prepare.

Ingredients:

tortilla sheet – 1 pc.;
grilled eel – 200 g;
unagi sauce – 40 ml;
mozzarella cheese – 60 g;
green onions – 10 g.

Preparation

Place grated cheese on tortilla and pour sauce over it.
Arrange the eel pieces and bake for 3 minutes. at 250°C.
Sprinkle with onion and ground pepper.

Eel sauce

The Japanese, who hundreds of years ago found the answer to the question of what sauce is suitable for eel, have long introduced the whole world to the sweet unagi sauce made from soy sauce, sugar, sake and mirin wine. However, there are other options that can add spicy, salty and sweet notes to eel: hoisin sauce and miso paste-based all-purpose sauce.

To prepare miso paste sauce, you need to mix 300 g of paste with 240 ml of mirin, 120 ml of sake and 30 g of sugar and simmer for 30 minutes.
The main advantage of the sauces is that they can be stored refrigerated for 60 days.

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

The eel is unpretentious and can live in various bodies of water. For example, you can meet it in the waters of the Mediterranean Sea, in countries such as England, France, Ireland and Iceland. A large, adult individual lives in these places.

In the rivers of the Atlantic coast of America from Guiana and Panama in the south to Greenland in the north, there lives a very close subspecies, 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 prized, especially when smoked. According to the Japanese, eel contains many vitamins and other useful substances; it is considered a medicinal and healthy dish in Japanese cooking. Smoked eel dishes are very useful for men, as the substances contained in eel have a beneficial effect on men's health. Smoked unagi eel is used to make sushi, rolls, and sashimi. In Japan, smoked eel dishes are considered expensive and are most often served to guests.

In Russia, the river eel is common in the rivers of the Baltic states and Belarus, and only there it serves as an object of fishing. The 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, making a live eel very difficult to hold in your hands. In nature, there are two forms of eels - sharp-headed and broad-headed. The sharp-headed eel is more valuable than the broad-headed one. The fat content of the sharphead reaches 27.5%, while that of the broadhead is only 12-19%.

Eel has gained considerable fame in cooking. Fish is fried, stewed, baked and smoked. Eel is sold at many fish markets in the city. You can buy eel either fresh or frozen, or already cooked, for example, hot smoked eel. You can also sometimes find canned eel 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 known almost throughout the world for its eel pies. This dish is served both hot and cold. Many people come here specifically to try it. And so that no one takes the wrong path, the island is called Il-Pai, that is, “eel pie.”

French and Belgian gastronomes prepare matelote from eel. The fish is stewed in broth with the addition of shallots fried in butter, flour, red wine and herbs. By the way, very often eel is stewed. For variety - with garlic, herbs, spinach, prunes. In Italy, filleted eel is also grilled and served with fresh lettuce. In Lithuania, they smoke it and offer it with beer. In addition to adult eels, young eels are also used in cooking - a small translucent fish. This “trifle” is simply fried in hot olive oil, adding garlic, pepper and salt. Cutting a live eel is a real art. Professionals advise holding the slippery carcass firmly with a paper or linen towel and hitting its head on a hard surface (or using a wooden hammer), then pierce the fish’s head with a sharp knife and wash off 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 entrails, and rinse again. Small eels are deep-fried (they are not cleaned at all), large ones are smoked, fried, grilled, and 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 lightly marinate it in soy sauce infused with ginger and honey. Fresh boiled eel in marinade

Ingredients:

per 1 kg of fish
1 parsley 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. Place in an enamel or ceramic bowl. Prepare the marinade by cutting the onion into thin rings, boiling water with vinegar, salt, sugar and spices, putting the onion in it, boiling again, and then cooling. Pour this marinade over the fish and refrigerate. Serve garnished with pickled vegetables and parsley sprigs. To ensure that the eel is well soaked in the marinade, it is better to cook it the day before. Can be stored in the refrigerator for 3-4 days.

Natalia Petrova

, especially for the site

Photo: Depositphotos.com/@ Jim_Filim

Eel is a fish whose calorie content is comparable to fatty pork. But unlike the latter, eel is rich in polyunsaturated fats, which do not cause any harm to our body. Eel meat is very soft, so this fish is highly valued in cooking and real delicacies are prepared from it. Its taste qualities are especially revealed in the preparation of first courses.

The eel is the most unusual inhabitant of the underwater world. Scientists are still trying to study its habits. Just two centuries ago, no one could understand whether an eel was a fish or a snake. But today we can say with confidence that the eel, although outwardly very similar to a reptile, has nothing to do with it.

Today there are about 700 species of eels, which differ little from each other. Their main difference is in their habitat. Some fish live in fresh water, which is why they are called river eels. Others spend their lives in the ocean, and these are conger eels. European and American species are also distinguished.

In our country, such unusual fish can be found in the waters of the Baltic basin, and sometimes in the Volga and in rivers flowing into the Azov and Black Seas.

Eel dishes

How to properly cook eel? There are many different dishes based on this ingredient, and we will look at some of them below.

Recipe one

Incredibly tasty eel can be cooked in the oven. The following ingredients are needed:

eel carcass;

half a glass of classic soy sauce;

50 ml water;

a tablespoon of honey;

a teaspoon of sesame seeds;

pepper;

salt.

Preparations:

First, prepare the fish: rinse, remove mucus, remove skin, gut. Now cut the carcass into medium-sized portions.

Start preparing the marinade sauce. Mix soy sauce with water, add honey. Place the mixture on the fire and cook until thick. Add sesame seeds to the marinade, immerse the chopped eel in it and leave for half an hour to an hour.

Prepare foil, place marinated eel pieces on it and wrap them.

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

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

Recipe two

You can cook a delicate creamy soup from eel. Prepare the following ingredients:

500 g eel;

15 cups cream;

liter of water;

small onion;

80-90 grams of rice (any kind 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.

Instructions:

Take care of the eel. After cleaning and gutting it, the pulp 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 a golden brown crust begins to form and the onion becomes soft, turn off the heat.

Bring water to a boil in a saucepan, add pre-washed rice 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 covered for three minutes, then add seasonings and salt, after a minute remove the pan from the heat.

Recipe three

By stewing eel with tomatoes, you will get a complete and appetizing hot dish. You will need the following ingredients:

1 kg eel;

400-500 g of ripe fleshy tomatoes;

bulb;

two or three cloves of garlic;

2/3 glass of wine (both red and white are suitable, but preferably semi-sweet);

a pinch of aromatic seasoning, such as rosemary;

3-4 tbsp. l. olive oil;

salt;

pepper.

Process description:

The eel needs to be cleaned and gutted, and then chopped in any way (but the pieces should not be very small).

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

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

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

Tips to help you cook eel at home, if not perfectly, then definitely successfully:

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

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

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

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

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

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Ingredients:

per 1 kg of fish

1 parsley 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:

Natalia Petrova

, especially for the site

Photo: Depositphotos.com/@ Jim_Filim

Appetizing conger eel... Traditionally it is consumed smoked, but sometimes it’s useful to break stereotypes? Try frying this unusual fish after soaking it in the marinade. It is known that conger eel is an incredibly fatty product. The marinade will rid the fish of excess fat and emphasize its amazingly delicate taste, spices will add piquancy, and golden frying will give the dish an elegant and attractive look. Fried eel will be a real highlight of the program and will make any holiday table outstanding.

What does an eel fish look like?

Since the eel is often called a snake, it is not difficult to guess that it has an elongated body covered with slimy skin.
Unlike other types of fish, the eel does not have pelvic fins, but only the dorsal fin.
As for its size, some individuals can grow up to 3 meters in length and weigh up to 50 kg. But on average, male eels reach 45 cm, and female eels - 120 cm.
Thanks to its powerful jaws with sharpened teeth, the eel can hunt lobsters, crabs, small fish and even birds.

It is quite difficult to hold such a fish in your hands, since it is not only slippery, but also very strong, and also resourceful. If you lower it to the ground, it will quickly crawl away like a snake. By the way, at night an eel can crawl to the ground and if the grass is dewy, then it will live quietly without water until the morning.

River eel cooking recipes. Original eel dishes. Dishes with eel

In our country, such unusual fish can be found in the waters of the Baltic basin, and sometimes in the Volga and in rivers flowing into the Azov and Black Seas.

Eel fish baked in the oven

Unlike the countries of Europe and Asia, where eel dishes are quite popular, it is very rare to find such fish on our shelves. But if you are lucky enough to see a fresh or frozen eel, then don’t pass it by. Despite its intimidating appearance, eel has very tasty meat, sweet and rich in nutrients.

If you don’t know how to cook eel fish, then don’t worry - everything is simple here. The only thing that can cause difficulties is cutting the carcass. If you bought a frozen product, then, as a rule, it is sold in this form already peeled, but with fresh you will have to tinker.

Ingredients:

acne;
carrots and onions;
five to six tubers of new potatoes;
half a lemon;
½ tsp each turmeric and paprika;
salt, pepper, oil, any greens.

To prevent the fish from slipping out of your hands when cleaning, rub it with coarse salt.

Cooking method:

We cut up the eel carcass, add salt and pepper, sprinkle with citrus juice and leave to marinate.
Cut the potatoes in half, cut the carrots into cubes and steam the vegetables until half cooked.
Now take three tablespoons of sunflower oil and pour all the dry spices into it.
Sauté onion half rings in oil.
Combine the vegetables with onions and part of the marinade, put them in a mold.
Rub the remaining sauce over the eel and place it on top of the vegetables.
Bake in the oven for 20 minutes, temperature – 220 degrees.

Description of preparation:

Are you lucky enough to have acne?
But you don't know how to cook it? In this case, this recipe for cooking fried eel will come in handy. Just frying this delicious fish is so banal. Let's take some time and create a masterpiece. I'll tell you how to make fried eel with a special taste. So, let's get down to business. 1. Set the water for the marinade to boil. 2. Peel the onions and garlic. Cut the onion into thin half rings, finely chop the garlic. 3. Throw cloves, pepper, thyme and anise, and salt into boiling water. Boil for 3-4 minutes and set aside to cool. 4. Clean the eel from mucus and remove the insides. Cut off the head and tail. Cut the rest of the carcass into small slices. 5. Add onion and garlic to the marinade, pour in vinegar. 6. Now put the eel pieces into the marinade and leave to marinate for 1.5-2 hours. 7. Drain the marinade and dry the fish. 8. Mix flour with turmeric and roll eel pieces into the mixture. 9. Fry in hot oil over medium heat until beautifully crispy. Serve eel prepared in this way with fresh vegetables and enjoy the unusual taste. Bon appetit! Purpose: For lunch / For dinner Main ingredient: Fish and seafood / Eel Dish: Hot dishes Geography of cuisine: Spanish / Portuguese / European

Delicate creamy soup

In Japanese cuisine, snake-shaped fish dishes are quite common. And if you are a fan of exotic dishes, we advise you to cook a delicate creamy soup with smoked eel.

Ingredients:

350 g smoked eel;
two eggs;
three cups of cream;
half a glass of cooked rice;
green onions;
100 g Wakame seaweed;
salt pepper.

Cooking method:

Pour 300 ml of water into a saucepan and as soon as the water boils, pour in the beaten eggs and cream. Reduce heat, mix everything thoroughly and quickly.
After five minutes, add diced smoked eel, chopped green onions, as well as ready-made rice and seaweed.
Add salt and pepper to taste, cook the soup for 25 minutes, stirring occasionally throughout the cooking process.

Creamy eel soup - homemade recipe

The dish is a highlight of Japanese cuisine , which people travel to their homeland or visit restaurants in their place of residence to try. There are many options for making creamy soup, so it can be easily prepared at home. The necessary ingredients can be purchased at the store or replaced with similar ones - the taste of the finished dish will only benefit from this. Required Products:

eel (fried) – 250 g;
water – 450 ml;
cream 20% - 350 ml;
salt – 18 g;
leek - 2 stalks;
sushi rice – 90 g;
fish broth "Hondashi" - 40 g;
Wakame seaweed – 50-70 g.

Boil water in a saucepan and add salt and broth. Mix thoroughly, cook for 5 minutes. When boiling, pour in the cream , check for salt (add if necessary). Bring to a boil, stirring regularly. Cut the fish into cubes and the onion into strips. Pour into boiling broth and continue cooking for 5-7 minutes. Boil the rice in a saucepan and add to the soup - stir everything. Bring to a boil and immediately remove from heat. Place seaweed in portioned plates and pour in a small amount of boiling water to soften them. Pour the prepared soup into the seaweed.

How to cook smoked eel

Due to the fact that eel meat is quite soft, it absorbs the aromas and smell of smoke well. In many countries, smoked eel is used as an independent dish or for preparing other culinary masterpieces. We will tell you two ways to cook smoked eel: in a smokehouse and in a barrel. So, eel fish - recipes for a smoked delicacy.

Method 1

The first step is to prepare a brine from water, salt, bay leaf and allspice. To do this, add 100 g of salt and other seasonings to a liter of water, put the mixture on the fire, boil and cool.
Now let's move on to preparing the eel. The fish must be cleaned of mucus, the gills cleaned and all entrails removed. Place the carcass in brine and leave for at least 6 hours, or better yet, two days.
We wash the pickled eel and give it time to dry. At this time, fill the smokehouse with wood chips. For these purposes, you can use sawdust from alder, oak or fruit trees.
Place the eel in the smokehouse and cook until done.

You can determine whether an eel is smoked or not by its appearance. The abdomen should open and folds will appear on the skin.

For those who do not have a special smokehouse in their home, an option using a barrel and a small electric stove is suitable.

Method 2

Sprinkle the prepared fish carcass with a mixture of salt, tarragon and pepper, and place bay leaves in the belly. Leave the fish for 10 hours.
Now we are making a smokehouse from a barrel. To do this, put an electric stove in it, place a frying pan on top along with sawdust, juniper berries and pieces of sugar. Turn on the stove to medium heat.
We wash the salted eel, dry it, string it on a wire and hang it in a barrel. Close it and leave to smoke for 5 hours.

Recipe 1: Smoked eel at home

Eel has fairly soft meat, which allows smoke to pass through well and absorbs odors. The main difficulty you may encounter is the ichor along the ridge. Therefore, it is not recommended to smoke large fish whole.

Required Ingredients

• eel;

• salt;

• Bay leaf;

• peppercorns.

You will also need a smokehouse, chips or sawdust from fruit wood, alder or oak.

Cooking method

1. Prepare a brine from water, salt, spices. For 1 liter of liquid there are 100 grams. salt. Bring to a boil, cool.

2. Prepare the eel. We clean the mucus from the surface with a knife, then sprinkle it thickly with salt. After a few minutes, we remove the remaining mucus together with it and thoroughly clean the gills. We rip open the belly and remove the entrails. If necessary, cut the carcass into several parts.

3. Soak the eel in brine and leave for at least 5 hours. It is better to leave the fish for two days so that it marinates well. In this case, even if it is not smoked, it will still be ready.

4. Rinse the fish with running water. We hang the whole carcass on a hook, and lay out the pieces on the wire rack. Let the eel dry thoroughly.

5. Fuel the smokehouse, lay out the wood chips. If they are too dry, they need to be slightly moistened to prevent fire.

6. Place the fish in the smokehouse and cook until done. It is determined by the appearance of the carcass. Transverse folds should appear on the skin. If the fish is whole, the belly will open.

Eel stewed with tomatoes

The meat of such an unusual fish is not only tasty, but also very fatty, which is why eel is often baked in the oven or smoked. But it turns out no less tasty when stewed. Therefore, we offer a recipe for stewed fish with tomatoes.

Ingredients:

acne;
half a kilo of fleshy tomatoes;
three cloves of garlic;
bulb;
150 ml of any wine;
oil, salt, rosemary, pepper.

Cooking method:

Cut the eel into pieces, but not too small.
In a deep frying pan with olive oil, saute the onion half rings for two minutes, and then add the fish pieces.
Grind the tomatoes in a blender and, together with grated garlic, add them to the fish and onions. Fry the food for several minutes until the fish acquires a beautiful color.
Add salt and all the spices, pour in the wine, cover the dish and simmer for 15 minutes.

Sushi and rolls with eel at home

Unagi sushi is what Japanese chefs call their national dish. If you want to make sushi and rolls with eel, but are afraid to take fresh fish, then take already smoked fish.

To prepare eel sushi you will need: 120 g of smoked eel, 170 g of cooked rice, a couple of sheets of nori, sesame seeds and oyster sauce.

We won’t talk about how to properly cook sushi rice, but let’s move straight to their preparation:

To do this, take the eel and cut it into portions.
Cut the nori sheet into a number of strips equal to the number of fish pieces.
We make preparations from rice, as for sushi. Place a piece of eel on top, press it down and wrap it with a strip of nori soaked in a brine of water and lemon juice.
Place the sushi on the dish, rice side down, sprinkle with oyster sauce and sprinkle with sesame seeds.

To prepare eel rolls you will need: cooked rice, smoked eel, nori sheets, flying fish roe (salmon, red) and avocado.

Cooking method:

Cut the eel into strips. Cut the peeled avocado into strips.
Place cling film on a bamboo mat and then a sheet of nori, rough side up.
Now lay out the rice and distribute the filling of fish, caviar and avocado. We wet the edges of the nori and carefully wrap the roll.

This fish is very fatty, and the marinade will remove excess fat and give the finished dish a delicate, unsurpassed taste.

Ingredients:

acne;
bulb;
spoon of vinegar;
three cloves of garlic;
six peppercorns;
three buds of cloves;
anise, thyme, turmeric;
salt, oil.

Cooking method:

We clean the eel of mucus, entrails, head and tail. Cut the prepared carcass into pieces.
Pour a little less than a liter of water into the container, add salt, pepper, cloves, anise and thyme. Cook the marinade for 7 - 8 minutes.
Pour vinegar into the cooled brine, add chopped garlic cloves and onion rings, immerse the fish pieces and leave them for 8 hours.
Pour half of 1 tsp into the flour. turmeric.
Dry the pickled eel, roll in breading and fry in oil until golden brown.

Many sea and river inhabitants were valued by chefs from different countries for their qualities. This fish has a unique taste and is considered very healthy. The tender and slightly sweet meat is nutritious and is used as an ingredient in a wide range of dishes. What can be prepared from smoked eel will be discussed in this article.

How to eat smoked fish?

Before eating eel, you should keep it at room temperature for some time, but under no circumstances serve it straight from the refrigerator.

Small-sized eel is a portioned fish. The skin is removed right at the table. To do this, hold the fish by the end of the tail with your left hand, and with your right hand tear the skin on one side of the fish at the beginning of the ventral fin in the transverse direction. Then all the skin on this side is easily removed towards the head. In the same way, remove the skin from the other side of the fish. Some people believe that you should take the eel in both hands, like a harmonica, and eat the meat along the spine. If you don’t have a suitable knife at hand, then you need to bend the back of the smoked eel back, tear the skin at the break point and remove it towards the tail. If it is not possible to tear the skin, then it is removed in the direction of the tail, starting from the open abdominal cavity, where it is easily separated.

It is most advisable to fillet large-sized eels for cold dishes. To do this, as with filleting in general, a sharp knife is inserted from the back behind the head to the belly and the carcass is cut above the spine to the end of the tail. This operation is repeated by running the knife again under the spine in the direction of the tail. This is how the spine is removed, obtaining a fillet in the form of 2 longitudinal halves lying on the skin of the eel. Holding the half by the very tip of the tail, the meat is separated from the skin using a large spoon or knife.

Bruns recommends storing eel fillets in a dark place until serving. This way it is possible to avoid discoloration of the eel meat.

As for other types of fish, it is recommended to serve them warm. Only in this case the smoked aroma reaches its climax. How to eat smoked fish is described in the next section on filleting. If you have people visiting who rarely eat fish, it is recommended to serve smoked fish fillets. But, perhaps, a tray with whole fish looks more beautiful on the table. There are some simple tips on how to eat them. If there is fish on the plate in front of you, you first need to remove the fins. Then a knife is used to cut the skin on the back from the head to the tail and on the abdomen from the anus to the tail, after which the skin can be removed from the top of the carcass. To open the muscle, you need to make a cut with a knife along the lateral line. After this, the back area can be turned up and the abdominal area down. By lifting the caudal fin, the spine can be separated along with the abdominal bones. After removing the last 2 - 4 belly bones, which usually come off the back bone, you are left with boneless trout and whitefish fillets. If carp are served at the table, then the intermuscular bones must be removed from the back area during eating. By following these rules, you can easily handle whole carcasses and get incomparable pleasure.

Smoked fish is eaten not only in its natural form. Cooking can be continued. An assortment of smoked fish with a delicious side dish is a pleasant surprise at any feast. Leftover smoked fish can be optimally used to prepare fish soup with meat broth. But the most pleasant taste is in salads made from smoked fish. Below are three recipes for preparing fish dishes at home for 4 servings.

Salad mix

This dish with smoked eel looks appetizing due to the variety of its ingredients. We recommend you try it - you won’t regret it! Of course, such a dish is festive in its essence, and should look formal in terms of decoration (we use greens and lemon slices).

Ingredients: smoked eel (0.3-0.4 kg), a couple of fresh cucumbers, a little olive oil, a couple of sweet peppers (bell peppers), a handful of sesame seeds, juice of half a lemon, Chinese cabbage - 100 grams, spices and salt.

Preparation

Place the nori on a special bamboo mat with the rough side up.
We place it in a thin layer, retreating from the edge by about one and a half centimeters. This is most conveniently done with hands moistened with cold water.
On top of the rice is wasabi, but very carefully! Out of habit, you can overdo it.
Cut the eel and cucumbers into pieces in the form of small bars.
Lay out the last 2 ingredients in a strip, sprinkle with sesame seeds and roll up the rolls.
We moisten a strip of nori sheet without filling with water and stick it to the resulting roll. This way it will keep its shape.
Serve with pickled ginger and soy sauce.

Eel in foil with sweet sauce

Or how to surprise a nursing mother and half of the maternity hospital...

Well, gentlemen and ladies of the Hulinars, everyone already knows that a daughter was born... A nursing mother is like this: well, almost nothing is possible! And then I see from Schindler’s list there is white fish... Well, it seems like you can have it. And then my sister calls (she works as a merchandiser in Auchan, oh;) he says we have a fresh eel here at a good price, should you take it? Is an eel a fish? Fish! White varieties? White! - TAKE IT! (the fact that it’s a seafood - let’s leave the discussion for later) and the price will be envious: 300 re per kilo! In total we have the following piece:

Honey and soy sauce , sesame seeds for decoration, a little starch for thickness, pepper, and foil for baking were added to it The mouse has everything under control!

What to do with this miracle Yudo fish?) All my life I only ate it smoked on sushi. Immediately the decision was made to remove the entrails and put the sauce on the fire (dilute with half a glass of soybean with water , a couple or tablespoons of honey to taste, a handful of starch for thickness). The sauce was boiled until slightly thick (well, 5-7 minutes to be precise):

The fish was chopped into portioned pieces and lightly “peppered” (is there such a word in the Russian language?)

There was a lot of sauce (find the mistake in the sentence Pokhada was not half a glass of soy

We wrapped the whole thing beautifully in foil and poured the sauce over it (now try to carefully turn the previous photo into the current one)

Placed in the oven at 200 degrees for 20-25 minutes, took out:

What is this?! These are pancakes that were prepared in the morning and required filling. While the fish are in the oven, we carefully stuffed them and sent them to blast freezing: these are future breakfasts. Since there is still time left, we will finish the onions so that they do not spoil, wash them and pack them in a damp waffle towel and send them to the bottom shelf of the refrigerator (in total, the master hulinars have a couple of good tips in addition to the recipe...)

Decorate the cooked fish with sesame seeds and onions, pour over the sauce and serve to the lonely Attsu accompanied by bourbon.

Traditionally closer:

PS: Dialogue when receiving packages (everything is transmitted in transparent bags and containers): - What is this in your container? - It's an eel. - It's probably seafood! — This is a white fish. - Why is it brown? - It's sauce. - Isn't this a marinade? - It's sauce. - Why is it brown? - It's soy. - It's concentrated! It's a marinade! - No, it’s diluted and stewed in the oven along with fish. - Exactly? - You can’t imagine more precisely.

PS: extract from the diet for nursing mothers: EXCLUDED: ...stewed cabbage, ham, grilled chicken, sausages, beer. (curtain) Sibisky KoT

Preparation

We free the eel from seeds and skin. Cut into slices.
Cut the mushrooms into slices and fry in oil.
We tear the salad by hand.
Cut the cucumbers and tomatoes into cubes. Cut the onion into pieces 1-1.5 cm in length.
Mix everything in an appropriate bowl and season with olive oil and lemon juice. Salt and pepper, sprinkle with paprika. Ready!

Note: smoked eel has a fairly high calorie content - 325 units. It depends on how it is processed. Therefore, many salads containing this fish should not be used as dietary food. However, smoked eel meat is full of vitamins and microelements, Omega-3 acids, which are very beneficial for the human body. In addition, Japanese centenarians from Okinawa traditionally eat some dishes from this phenomenal fish.

Smoked eel in sauce

Cut the fish into portions and fry in oil. Cut the onion into rings, sauté in oil, pour in beer, bring it to a boil, add salt and pepper. Then add the prepared eel and simmer for 5 minutes. Mix milk with starch and yolk, pour the mixture into beer, add bay leaf and simmer for another 5 minutes. When serving, sprinkle with chopped herbs and garnish with fried zucchini. smoked eel - 700 g onion - 1 head dark beer - 2 cups butter - 1 tbsp. spoon milk - 1/2 cup potato starch - 1 tbsp. spoon egg yolk - 1 pc. bay leaf - 1 pc. ground black pepper, salt to taste