Barbequed Eel With White Wine Recipes

MULLED WHITE WINE

Steps:

• Combine 2 bottles dry white wine, 1/2 cup honey and 1/4 cup calvados or brandy in a large dutch oven. Add 6 each allspice berries, black peppercorns and star anise pods, 4 slices fresh ginger, 2 cinnamon sticks and 2 wide strips each lemon and orange zest. Bring to a low simmer and cook 10 to 15 minutes (do not boil). Add a few lemon and orange slices to the pot before serving.

FOIL BARBECUED TROUT WITH WINE

Steps:

• Preheat a grill for medium-high heat.
• On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
• Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

STUFFED QUAIL WITH WHITE WINE

Steps:

• Preheat the oven to 450 degrees F.
• Wipe the quails dry and season inside and out with salt and pepper.
• Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
• Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

EEL LIVORNESE

Steps:

• In sauce pot bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes. In casserole, place eel with skin side down and pour tomatoes over it. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Garnish with basil leaves.

JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)

Steps:

• Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
• Bring to the boil, then simmer until reduced by half.
• Skewer eel steaks so that they will remain flat during cooking.
• Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
• Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
• Repeat previous step once more.
• Serve hot over rice.