Baked Eels Recipes

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BAKED EELS



Baked Eels image

Eels used to be rather a more common dish. This recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Very Low Carbs

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs eel (have them skinned, cleaned, split and backbone removed) or 2 lbs lampreys (have them skinned, cleaned, split and backbone removed)
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper (more to taste)
2 tablespoons butter (more as desired)
1/2 cup water

Steps:

  • Preheat oven to 400F and lightly butter a baking dish.
  • Cut fish in two- or three-inch pieces; wash in salted water and dry thoroughly.
  • Dredge with flour, season with salt and pepper and place in prepared pan.
  • Dot with butter and add water to prevent burning.
  • Cover and bake for 15 minutes or until fish is browned.

Nutrition Facts : Calories 331.2, Fat 21.5, SaturatedFat 6, Cholesterol 200.7, Sodium 305.4, Carbohydrate 4, Fiber 0.1, Protein 28.5

BAKED SMOKED EEL PIE



Baked Smoked Eel Pie image

Make and share this Baked Smoked Eel Pie recipe from Food.com.

Provided by Charlotte J

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 large carrots, peeled
2 large onions
2 large leeks, trimmed and well rinsed
2 large potatoes, peeled
1 lb mussels, cleaned
2 ounces white wine
2 large smoked eel, skinned, boned and heads removed (2 pounds total)
3 tablespoons vegetable oil
salt
pepper, fresh ground
10 ounces fish stock
2 ounces unsalted butter, cubed
1 large sheets premade puff pastry
1 medium egg, beaten

Steps:

  • Preheat oven to 400 degrees.
  • Cut the vegetables into 1 inch pieces and separately steam until tender.
  • Check mussels and discard bad ones.
  • Heat wine in a pan, add the mussels and cover.
  • Cook over high heat for a few minutes until mussels open, discarding any that are still closed.
  • Remove the mussel meat from the open shells.
  • Cut the eels into 2 inch pieces.
  • Heat oil in a frying pan, add the eel pieces, and cook quickly to brown all over.
  • Season well and place in the bottom of a 9 1/2 inch square pie dish, about 1 1/2 inch deep.
  • Scatter the vegetables over the eels and season, then add mussels.
  • Pour over the fish stock and dot with butter.
  • Cut out a strip of pastry about 3/4 inch wide and press on to the rim of the pie dish.
  • Then cut out an oval piece of pastry, which is just larger all around than the dish.
  • Brush a little water over the pastry rim and top with the pastry lid.
  • Press together to seal, then trim off excess pastry, knock up the edges and flute.
  • Brush a little beaten egg over the lid and use a sharp knife to make a hole in the center.
  • Bake the pie for about 20 minutes, or until the pastry has risen and is golden brown.
  • Remove from the oven and allow the pie to cool for 10 minutes before eating.

Nutrition Facts : Calories 366.9, Fat 17.6, SaturatedFat 6.5, Cholesterol 73, Sodium 334.4, Carbohydrate 36.2, Fiber 4.6, Sugar 5.5, Protein 14.7

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