Answer:
My mum used to buy live eels, and cook them in their own liquor next to parsley, served with pulp potato - boy were they scrummy!
Some folks like them skinned - but no requirement - life's too short anyway, besides they're slippery little bu&&ers!
Here's how:
Cut the eels about 2 inchs long. Cut through lengthways essential to the bone and remove the dark sac (tube), man careful not to sever right through. Place within saucepan, with plenty water to cover next to freshly chopped parsley (not dried), salt and pepper. Simmer for 20 minutes till cooked (meat will be white). Mix cornflour beside milk, and add to container for thickening (about 5 minutes). Serve near creamy mash potato, bread and butter and don't forget the vinegar!
Grilled eels
Prep time 5 mins...........cooking time 10 mins
Serves 2
1 1b eel
Salt
Bay leaves (optional)
3 tablespoons oliver or veg grease
Lemon quarters
Pre-heat the grill. Salt the eel and cut it across into pieces 1 inch long. Thread the pieces on to two skewers (one for respectively person), so that you can turn them easily. For new flavour, place bay leaves between respectively piece. Brush the eel very insubstantially with grease.
Cook the eel under the hot grill for more or less 5 minutes on each side, depending on the solidity of the eel. It is cooked when the flesh begins to element easily from the bone. The roast of the grill will char the skin lightly and turn it an appetising brown. The skin is without blemish good to devour. Serve the eel with lemon station and brown bread and butter.
(Taken from my Country Kitchen book)
salted & grilled mmmm
I had eel once within Germany. I remember them being terrifically greasy. At the end of the buffet the waiter brought around a small drink of some kind of alcohol to cleanse the palate. I don't drink alcohol, but I give attention to something like that at the train could be considered. I also remember my fingers being greasy and need something to clean them up near.
my dad used to fry garlic lately gold contained by color in olive grease and sliightly brown the eels then attach tomato sauce and simmer until they were fork tende and serve next to pasta.He also seasoned flour and pan fried them.
450g/14 3/4 oz skinned eel on the bone
25g/1oz plain flour, for dusting
For the persillade
10g/ 1/2 oz peeled garlic
15g/ 1/2 oz flatleaf parsley leaves
1 tbsp sunflower grease
salt and freshly ground black pepper
50g/1 3/4 oz unsalted butter
To serve
lemon wedge
crusty bread
Method
1. Cut the eel across into 5cm/2in pieces, then dust them next to the flour and knock off the excess.
2. For the persillade, put the garlic onto a board and crush briefly lower than the blade of a large wound. Add the parsley leaves and finely chop them together.
3. Heat the oil within a large frying jar, add the eel pieces and sauté on one side over a atmosphere heat for 2-3 minutes, seasoning them insubstantially with a moment or two salt and pepper as they cook. Turn them over, season another time and fry for a further 2-3 minutes until cooked through.
4. When the eel is almost cooked, take a second frying tub, add the butter and soften it over a medium grill. Add the persillade and cook very compassionately for 15 seconds to pinch away the raw soft spot of the garlic.
5. Tip the fried eel pieces into the second pan and toss everything together okay.
6. Transfer to a warmed serving plate, frills with the lemon wedge and serve with plenty of crusty bread.
hope this help
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