Eel?!? how do you cook it?

Question

what is the best way to cook eel any thought instead of "jelly eel"

Answer 1

you can fry it..................GOOGLE IT you will get cooking tips there im sure

Answer 2

Baked eel in a herb crust


Ingredients
2 servings

1 small eel, skinned and gutted
1 bay leaf
6 black peppercorns
25g butter, melted
70g fresh white breadcrumbs
2 tsp chopped fresh parsley
1 tsp cayenne pepper
1 tsp freshly grated nutmeg
1 lemon
salt and freshly ground black pepper


Method
Preheat oven to 180˚C/Gas 4.

Skin the eel and cut into 2-inch pieces. Bring a pan of salted water to the boil, add the eel, bay leaves and peppercorns. Allow to simmer for 5-8 minutes or until the eel is cooked.

Brush the eel pieces with the melted butter. Mix the breadcrumbs with the parsley, cayenne and nutmeg and season with salt and pepper. Coat the eel pieces in the herb crumbs and place on a baking tray. Bake in the oven for 5-6 minutes or until brown. Serve immediately with wedges of lemon.

Answer 3

My eel is way to sensitive and useful for me to ever want to ccok it. My wife loves it just the way it is. Besides, it would hurt like hell to flop it in a pan or deep fryer. I have never put my eel in jelly, but it sounds like fun and would probably feel great. Thanks for the idea. Does your husband know that you plan to cook his eel? I would suggest a good general anasthetic first. Hope this helps you.

Answer 4

Try flambéing it in brandy before lightly stewing in red wine with herbs and garlic for a classic fish stew or dust it in flour and gently fry with some fresh herbs and lemon juice. For a more English slant, bake in water and vinegar and leave to chill in the liquid for traditional jellied eels. It can also be grilled, roasted or poached and the bony tail end is good for making soups.

Happy eating!!!

Answer 5

MATELOTE BOURGUIGNONNE

1 good sized eel, skinned, cleaned, and cut in serving pieces
2 pounds carp, cut in small serving pieces
2 pounds pike, cut in serving pieces
1 quart red wine
1 onion stuck with 2 cloves
3/4 cup choppped parsley
1 bay leaf
3 cloves garlic, chopped
1 tablespoon salt
2 tablespoons beurre manié
Garlic-flavored fried croutons

Put wine, onion, parsley, bay leaf, and garlic in large kettle. Bring to a boil, lower heat and simmer for about 10 minutes. Add fish, making sure that it is barely covered by the stock. Add salt and cook gently for 20 minutes. Stir in beurre manié and cook, stirring until blended and thickened. Taste for seasoning. Serve in deep plates or soup bowls and top each serving with garlic flavored croutons. With this, drink a red Burgundy or a Pinot Noir.

Serves 4 to 6.

House & Garden
December 1959
James A. Beard

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 6

Biarritz Style Eel

this is an eel dish your sure to love. prosciutto, or plain julienne ham can be substituted for jambon de bayonne (french ham)this is very rich in flavor.




2 lbs eel, cut in 2-inch slices
1 tablespoon salt & pepper
4 tablespoons extra virgin olive oil
1 large spainish onion, sliced thin
3 red bell peppers, sliced thin
1 dried red chili pepper, d'epalette
4 garlic cloves, sliced thin
2 ounces jambon de bayonne ham, sliced julienne thin
1 cup dry white bordeaux
1/2 cup chopped fresh tomatoes
2 tablespoons real butter


pre heat oven 450 f.
season eel with salt and pepper, set aside.
in a 12 to 14" pan heat oil until smoking.
add onion, peppers, chile, garlic and ham saute till soft 8 to 10 minutes.
place in a square cake pan.
add wine, tomatoes,butter and eel.
place in oven cook till eel is throughly cooked about 20 -25 mins remove ans serve immediately

Answer 7

Place the eel, alive, into a tank of fresh water. this will purge the offending fish of all impuritys then either smoke or grill it and hopefully the gritty taste will have been removed.

Answer 8

you can add it to sour soup,like vietnamese style or thai stye,both nice. fry them first with oil and garlic, then pour water in,wait till it boil then add veg,like chop pinenaple fine,and add tomato,and orka,beansprout, then wait for themto be cooked,then add sring onion,coriander,and tamarin juice,or lime juice, seasoning and serve hot with fish sauce, its really yummy. try it you'll love it, good luck. by this way u wont smell the eel so much.

Answer 9

Most japanese restaurants prepare their eel by smoking it. It is very good.

Answer 10

Chop it up into inch long pieces and fry with garlic, spring and shredded ginger. Yum.

Answer 11

Europeans smoke it in a open fire.