Eels are so versatile they can be stewed , roasted or cut into thick slices , sandwiched between bay leaves and roasted on a spit.
They can be preserved by partly frying them in oil and adding red wine which has been boiled with salt and sugar .Then covering and leaving them to marinate.
Buy a kilogram of eels that have been skinned and cut in 2'" lengths . Your fishmonger will do this for you ....but they are easily skinned and portioned as they are the shape of a snake .
Heat some oil over a medium heat in a pan and fry a chopped onion , chopped carrot and 2 cloves of finely chopped garlic.
Cook until the carrot is tender and the onion and garlic are translucent .
Now add 6 sliced button mushrooms and cook for 2 minutes.
Add the eel , 200 ml of white wine and 200 ml of water , a bay leaf and seasoning.
Cook gently until the eel is tender , about 30 minutes .
Serve sprinkled with chopped parsley and buttery mashed potato .
Mmmmm.
They can be preserved by partly frying them in oil and adding red wine which has been boiled with salt and sugar .Then covering and leaving them to marinate.
Buy a kilogram of eels that have been skinned and cut in 2'" lengths . Your fishmonger will do this for you ....but they are easily skinned and portioned as they are the shape of a snake .
Heat some oil over a medium heat in a pan and fry a chopped onion , chopped carrot and 2 cloves of finely chopped garlic.
Cook until the carrot is tender and the onion and garlic are translucent .
Now add 6 sliced button mushrooms and cook for 2 minutes.
Add the eel , 200 ml of white wine and 200 ml of water , a bay leaf and seasoning.
Cook gently until the eel is tender , about 30 minutes .
Serve sprinkled with chopped parsley and buttery mashed potato .
Mmmmm.
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