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Eel Escabeche Delicious Easy Recipe.
Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.
Eel Escabeche, boiled in wine vinegar with the thyme, bay leaf powder, sprig of tarragon, shallots and garlic, onion studded with cloves, lemon slices, small white onions in vinegar, gherkins and seasoning.
Eel is low in Sodium, just 51 mg. It is a good source of Phosphorus, and a very good source of Protein, Vitamin A and Vitamin B12. 100 g of raw edible food contains: Calories 184 g, Total Fat 11.6 g, Total Protein 18.4 g, Omega-3 0.58 g, Cholesterol 126 mg.
Ingredients:
- 2 pounds fresh Eel, cleaned, cut it into pieces
- 60 grams of butter
- 1 glass wine vinegar
- 1 / 2 pinch of thyme
- 1 / 2 pinch of powdered bay leaves
- 3 bay leaves
- 1 sprig tarragon
- 3 shallots
- 3 cloves garlic
- 1 onion
- 3 cloves
- 1 sheet gelatin
- 2 lemons
- 6 small gherkins
- 8 small white onions in vinegar.
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Serves/Makes: 8-10
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How to cook Eel Escabeche:
- Wash the pieces of eel thoroughly under cold running water.
- Place the pieces of eel in salt water and let it soak for 5 minutes.
- Rinse well under cold running water, then place the eel in a skillet.
- Cook it in fat over medium heat.
- Leave to cool and drain on a colander.
- Boil the vinegar with the thyme, bay leaf powder, sprig of tarragon, shallots, garlic and onion studded with cloves, add seasoning.
- Dissolve the gelatin sheet and add this mixture to the vinegar-flavored.
- Remove the fish pieces and add lemon slices, small white onions in vinegar, gherkins, cut into small slices and bay leaves.
- Place fish pieces in a bowl and filter flavored vinegar and pour over fish.
- Cover the terrine. The marinated fish can be eaten the next day or keep for a few days.
Notes:
This Eel Escabeche is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Eel Escabeche serves/makes: 8-10
Main Ingredient: Eel
Preparation Method: Poached/Simmered
Cuisine: European / France
How to clean Eel:
Wash Eel thoroughly up to half an hour in cold clean water, followed by very careful scraping, may be necessary to remove final traces of slime. Gut the washed eels, taking care to slit the belly 2.5 cm or so beyond the vent in order to remove the kidney; scrub the gut cavity and wash it out carefully to remove all traces of blood from the backbone and throat, and then rinse the eels again.
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