Eel

Eel

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From
Encyclopedia of Food and Cookery

Fresh eel is firm and delicately flavoured; its high oil content makes it rich eating. Smoked eel makes a luxury first course or canapé topping.

Ingredients

Method

  1. Basic preparation: Fresh eel is cleaned in the same way as other fish, and is always skinned before cooking. Cut it, on the diagonal, into 5–8 cm pieces and peel off skin, then proceed according to the recipe.
  2. Smoked eel is ready to eat. Simply remove the skin and lift fillets off the bone. Serve as a first course with lemon wedges and brown bread and butter, or place on small pieces of buttered brown bread, add a squeeze of lemon juice, a grinding of black pepper and a dab of Mayonnaise, and serve with drinks.
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