Marinated Eel Anguilla Marinata Recipes

MARINATED EEL (ANGUILLA MARINATA)

Steps:

• In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil.
• Add the onions, garlic, thyme, bay leaves, peppercorns, and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
• Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
• Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
• Then heat 2 Tblsp. of olive oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
• Transfer the eel to a shallow 9- by- 12-inch glass, porcelain or enameled baking dish and pour over it the hot marinade.
• When it is at room temperature, cover the dish with plastic wrap and refrigerate for at least 24 hours.
• To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.

MOCK EEL

Steps:

• In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3" slices, then squeeze dry.
• Heat 2" oil in a 14" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering.
• Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant.
• Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes.
• Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve as a side to rice and other veggies.

MARINATED EEL

Steps:

• Start several hours in advance of dinner. Mince or crush the garlic cloves and mic with sugar and balsamic vinegar in a non-reactive sauce pan (like Calphalon). Bring the mixture to a boil and allow it to cook until it has been reduced to about 6 cups. Remove from the heat. Heat 6 cups of olive oil in a dutch oven. Whil oil is heating, cut eel into bite-sized chunks, season with salt and pepper, and roll in flour. Now check the oil using the "water test" to make sure it's the right temperature: sprinkle a few drops of water on the oil-if they pop the oil is good to go (be careful of the hot oil!). Drop only 3 or 4 pieces of eel into the oil at a time. Once they turn golden brown, test to make sure they are cooked through (it should take about five minutes or so). Drain on plate with paper towels. Once all of the eel is deep fried, place the chunks in a large bowl and pour the reduced vinegar mixture over them to marinate. Place in refrigerator about an hour before dinner, remove the eel, drizzle with olive oil and herbs, and allow it to reach room temperature (or as close as possible) before serving. Serves-whomever will eat it.