Marinated Eel Recipes
FRIED EEL
Steps:
- Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
- Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.
MARINATED EEL (ANGUILLA MARINATA)
Posted for ZWT7- Itaty. Found on alleasyrecipes.com. Note: 24 hour marinating time not included in prep time.
Provided by CJAY8248
Categories European
Time 1h10m
Yield 2 lbs. eel, 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 999.6, Fat 84.1, SaturatedFat 13.4, Cholesterol 285.8, Sodium 1870.2, Carbohydrate 17.8, Fiber 3, Sugar 7.2, Protein 44
JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)
Quick, easy recipe to cook delicious eels. Adapted from "The Food of Japan) by Takayuki Kosaki & Walter Wagner. For "fish stock," use Dashi if you can find it in your local Asian market--otherwise make your own.
Provided by Da Huz
Categories Japanese
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 246.8, Fat 6.9, SaturatedFat 2.6, Cholesterol 89.9, Sodium 663.6, Carbohydrate 5.7, Fiber 0.1, Sugar 4.5, Protein 35.1
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