What can be prepared from smoked eel. Eel fish - what kind of product it is, how to cook it, dishes with eel, sauce for fish What is prepared from eel

18.01.2022

An eel is a fish that looks very similar to a snake. Its meat is very tender with a high fat content - up to 25%. That is why dishes made from this fish are so popular, and there are so many recipes for its preparation. This fish can be smoked, fried, stewed, baked, boiled, its taste will always be great. However, most housewives do not know how to cook eel, but the recipes are not particularly difficult, and any housewife can master them.

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.

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 a 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 paper towel, sprinkled with salt.

Baked eel

Using the kabayaki technique, oven-baked eel turns into a true Japanese favorite. Cooking takes place on 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 stewed eel fish 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 complex dishes, demonstrating how to cook eel fish and achieve perfection - 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 pass 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.

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. Especially her taste qualities are revealed in the preparation of first courses.

The eel is the most unusual resident 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 that's why they are called that, 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.

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.

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.

Delicate creamy soup

In Japanese cuisine, snake-shaped fish dishes are quite common. And if you are a fan of exotic dishes, then we advise you to cook tender 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.

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 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.

Eel stewed with tomatoes

The meat is like this unusual fish not only tasty, but also very fatty, so 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 Sauté 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.

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.

Fish or snake?

Eel is a tropical fish belonging to the eel family. There are nineteen species in total, and all of them are eaten by people. The striking feature of the eel is that it closely resembles a snake, and this resemblance is achieved due to its elongated, wriggling body. It is flattened on the sides; there are fins on the back and on the other side near the tail. The head is small, the mouth is large and literally strewn with small teeth. Such aquatic creature It is considered a predator and feeds on crustaceans, snails, and as it grows it begins to eat small fish.

Eel is highly valued, considered a delicacy and is actively used in cooking. Firstly, it is incredibly healthy and nutritious, as it contains polyunsaturated fatty acids, minerals, vitamins and other substances. The calorie content of one hundred grams of the product is about 330 calories, which is quite a lot when compared with other varieties or even meat. Secondly, eel has an unusual rich taste. The pulp is tender, fatty and slightly sweet.

How to prepare eel?

Before you start cooking, you need to get the eel in order. For this:

First, wash the fish well. It will slip out of your hands, so carry out manipulations in the sink.
Next, remove the mucus. It is very difficult and takes a long time to wash off, but you can speed up the process by rubbing the carcass with salt, leaving it for fifteen or twenty minutes, and then washing off the residue. If the mucus is not completely gone, then rub the eel with coarse salt or even sand.
Now it's time to learn how to clean a blackhead. You need to remove the skin so that it does not interfere with enjoying the tender meat of the fish. For convenience, fix the carcass on a board (European chefs advise nailing it, but you can use a sharp knife), make an incision around the head and remove the skin, like a stocking.
Gut the fish by making a cut along the belly with a sharp knife and removing all excess from there.
Wash the fish again.

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 will be required:

eel carcass;
half a glass of classic soy sauce;
50 ml water;
a tablespoon of honey;
a teaspoon of sesame seeds;
pepper;
salt.

Preparation:

First, prepare the fish: wash, 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 pieces of eel 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;
1.5 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 the onion and either chop it or cut it 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.
If the rice is ready, add fried eels and onions to the soup, and also add 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 cut 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!

Belonging to the eel family and living in the North Atlantic. They grow up to 3 meters in length, often reaching a weight of 110 kg.

In cooking, sea eels are often used to prepare various dishes. In this article we will present you several recipes where these snake-like fish are the main ingredient.

Frying eels in a frying pan

Sea eel (recipes with this product will be presented below) is a very nutritious fish. It contains a lot useful vitamins and minerals. This fish is especially popular in Asian countries. Sushi and other dishes are made from it. We decided to tell you about how to properly fry sea eels. For this we need:

sea eel - 1 pc.;
medium-sized lemon - 2 pcs.;
light flour - about 100 g;
vegetable oil - at least 1/3 cup;
pitted olives - 10 pcs.

Fish processing

Before cooking conger eel, it must be deprived of all existing mucus. To do this, wash the fish thoroughly, and then rub cooking oil into it. After keeping the product in this form for about ¼ hour, it is rinsed again in cold water, but at the same time the belly is ripped open and all the entrails are removed. The head and tail are also cut off from the eel. Subsequently, it is chopped into medium pieces no more than 5 centimeters thick and dried with paper towels.

Frying process

Sea eels take longer to fry than regular fish. To do this, pour into a saucepan vegetable oil and heat it up very much. Meanwhile, pour flour into a not very deep plate, and then roll in the pieces of fish one by one.

After the oil begins to boil, place the eels in it and fry on both sides until a brownish crust appears.

Serve for family dinner

Now you know how conger eel is fried. Recipes for cooking dishes using this fish are very simple.

After the product is browned on both sides, place it on a plate. Then the eel pieces are sprinkled with lemon juice and served along with olives and a slice of bread.

on the stove

If you want to get a stewed dish rather than a fried one, we recommend using this recipe. Using it, you will make real fish goulash, which can be served along with any side dish.

So, for the stew we will need:

eel - approximately 600 g;
white onion - large head;
bell pepper - 2 pcs.;
garlic cloves - 2 pcs.;
sunflower oil- 4 large spoons;
tomato paste - large spoon;
dry white wine - a full glass;
sprigs of parsley and dill - 50 g each;
ground and table salt - to taste.

We process products

Stewed conger eel, the photo of which is presented in this article, is a tasty and satisfying dish. Before preparing it, it is necessary to process all the products.

White and bell peppers are washed well, the peel and stalks are removed, and then cut into small cubes. As for garlic, it is grated or crushed. Also rinse the sprigs of dill and parsley separately, and then finely chop them with a knife.

Pre-frying vegetables

To obtain the most aromatic dish, vegetables are first fried in a frying pan. To do this, pour sunflower oil into a deep saucepan and heat it over high heat. Then add bell peppers and onions to it. Stirring regularly, fry the ingredients until completely transparent.

Extinguishing process

After the vegetables are thoroughly fried, pre-processed and chopped eels are placed on them (see above for how to process). Next, add dry white wine, a little water (about ½ cup), add tomato paste, pepper, salt and chopped herbs. All ingredients are covered with a lid and simmered under it for about half an hour.

After this time, the volume of water in the pan should decrease noticeably, and the eels should become as soft and aromatic as possible.

Serving for lunch

Having prepared a kind of fish goulash, it is immediately flavored with grated cloves of garlic and presented to the table. To do this, put your favorite side dish on a plate, then generously pour it with tomato broth and vegetables and place a few pieces of sea eels.

This hearty and nutritious dish is served for lunch along with a slice of bread and some salad.

How to cook conger eel in the oven?

There are many ways to prepare conger eel. We talked above about how to stew and fry it. However, some chefs prefer to bake this type of fish in the oven.

So, to prepare a delicious lunch we will need:

sea eel - 3 pcs.;
table rock salt - use to taste;
ground pepper - to taste;
breadcrumbs - about 250 g;
butter - approximately 140 g.

Preparing the fish

To prepare baked eel, wash it well and then rub in rock salt. This is necessary in order to remove all existing mucus from the fish.

After keeping the salted product for ¼ hour, it is again immersed in cold water, but at the same time they rip open the belly and take out all the internal parts. The head and tail are also cut off from the eel.

Forming the dish

Having processed sea fish, it is generously lubricated with soft butter. Then mix breadcrumbs and ground pepper in a separate bowl. Roll the eels in the resulting mixture and place them on a dry baking sheet.

Heat treatment process

After all the fish, coated in breadcrumbs, is on the sheet, it is immediately sent to a preheated oven. Cook sea eels at a temperature of 190 degrees for 38 minutes. During this time, the product should become as soft and rosy as possible.

If you only have one eel, it is better to bake it in foil. Additionally, you can add any vegetables and herbs to it.

Presenting the dish to the dinner table

After cooking the sea eels in the oven, carefully remove them. Having beautifully arranged the fish on a plate, it is decorated with a mayonnaise mesh, as well as slices of fresh lemon and sprigs of herbs. In this form, a tasty and nutritious lunch is presented to the table. In addition to it, you can make a salad of fresh vegetables or prepare any side dish (optional).

Let's sum it up

As you can see, there is nothing complicated in preparing sea eels at home. It should be noted that using this product, some chefs do not only but also the first.

The principle of making soup is very similar to the process of stewing eels. Only instead of a saucepan you should use a saucepan, and instead of wine - a regular one drinking water. Ukha from such fish turns out to be very rich and satisfying.