Sea eels: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sea eels are large fish that belong to the eel family and live in the North Atlantic. They grow up to 3 meters in length, often reaching a mass of 110 kg.

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

Frying eels in a pan

Sea eel (recipes with this product will be presented later) is a very nutritious fish. It contains a lot of useful vitamins and minerals. Such 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 conger 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;
• cooking rock s alt - apply to taste;
• pitted olives - 10 pieces

Fish processing

Before you cook the conger eel, it must be deprived of all available mucus. To do this, the fish is thoroughly washed, and then the cooking oil is rubbed into it.rock s alt. 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 torn open and all the insides are taken out. Also, the head and tail are cut off from the eel. In the future, it is chopped into medium pieces no more than 5 centimeters thick and dried with paper towels.

Frying process

Sea eels are fried in a pan longer than ordinary fish. To do this, pour vegetable oil into a saucepan and heat it up strongly. Meanwhile, flour is poured into a not very deep plate, and then pieces of fish are rolled in turn.

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

Serve for family dinner

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

After the product is browned on both sides, it is laid out on a plate. The eel pieces are then sprinkled with lemon juice and served with olives and a slice of bread.

Stewing fish on the stove

If you want to get not fried, but a stew, then we recommend using this recipe. Using it, you will make a real fish goulash that can be served with any side dish.

So, for the stew we need:

• eel - approximately 600 g;
• white onion - large head;
• bell pepper - 2 pcs.;
• garlicteeth - 2 pcs.;
• sunflower oil - 4 large spoons;
• tomato paste - big spoon;
• dry white wine - full glass;
• sprigs of parsley and dill - 50 g each;
• ground hot pepper and table s alt - to taste.

Processing products

Stewed sea eel, the photo of which is presented in this article, is a tasty and satisfying dish. Before cooking it, you need to process all the products.

White onions and bell peppers are washed well, peeled and stemmed, and then cut into small cubes. As for garlic, it is grated or crushed. Dill and parsley sprigs are also rinsed separately, and then finely chopped with a knife.

Pre-fry vegetables

To get the most fragrant dish, vegetables are pre-fried in a pan. To do this, pour sunflower oil into a deep saucepan and heat it over high heat. Then bell pepper and onion are laid out to it. Stirring regularly, the ingredients are fried until translucent.

Extinguishing process

After the vegetables are well fried, pre-processed and chopped eels are laid out to them (how to process, see above). Then dry white wine is poured into them, a little water (about ½ cup), tomato paste, pepper, s alt and chopped herbs are added. All ingredients are covered with a lid and stewed under it for about half an hour.

After this time, the volume of water in the pan should noticeablydecrease, and blackheads become as soft and fragrant as possible.

Serving for dinner

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, and then generously pour over it with tomato broth with vegetables and place a few pieces of conger eels.

Such a hearty and nutritious meal served with a slice of bread and a salad of some kind.

How to cook conger eel in the oven?

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

So, to prepare a delicious dinner we need:

• sea eel - 3 pcs;
• cooking rock s alt - apply to taste;
• ground pepper - to taste;
• breadcrumbs - about 250 g;
• butter - approximately 140 g.

Preparing fish

To prepare a baked eel, it is washed well and then rubbed with rock s alt. This is necessary in order to remove all existing mucus from the fish.

After keeping the s alty product for ¼ hour, it is again lowered into cold water, but at the same time the belly is torn open and all internal parts are taken out. They also cut off the head and tail of the eel.

Shaping the dish

Having processed sea fish, it is plentifully smeared with soft butter. Then in a separate bowlmix breadcrumbs and ground pepper. Roll the eels in the resulting mass and spread them on a dry baking sheet.

Heat treatment process

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

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

Bringing the dish to the dinner table

When sea eels are cooked in the oven, they are carefully removed. Beautifully arranging the fish on a plate, it is decorated with a mayonnaise mesh, as well as fresh lemon slices and green sprigs. In this form, a delicious and nutritious lunch is presented to the table. In addition to it, you can make a salad of fresh vegetables or prepare some side dish (optional).

Summarize

As you can see, cooking conger eels at home is not difficult. It should be noted that, using this product, some cooks make not only the second dish, but also the first one.

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 - ordinary drinking water. An ear from such a fish turns out to be very rich and satisfying.