How to cook fried eel. Smoked eel - healthy fish with a unique taste

An eel is a fish that looks very much like a snake. Its meat is very tender with a high fat content - up to 25%. Therefore, dishes from this fish are so popular, and there are so many recipes for its preparation. This fish can be smoked, fried, stewed, baked, boiled, its taste will always be great. However, most housewives do not know how to cook eel, and there are no particular difficulties in the recipes, and any housewife will master them.

Flemish Eel

One of the most popular eel recipes is Flemish eel. For this recipe you will need the following ingredients:

1 kg eel
2 large onions
80 grams of butter
125 grams of sorrel
250 grams of fresh spinach
dill, tarragon, parsley
2 egg yolks
nutmeg
pepper
lemon juice.

First, you need to clean the eel, remove the insides from it, rinse the carcass well and cut it into pieces of about 5 cm. Then you should dissolve the oil in a saucepan, add the onion cut into small cubes and fry it until golden brown. After that, you need to put pieces of eel on the onion coat, cover the pan with a lid, reduce the heat and simmer the fish for 10 minutes. Then wash the spinach, sorrel and other herbs, dry with a kitchen towel, chop finely and send them to the pan with the fish.

Season the dish with salt and pepper, and add a little nutmeg, and if desired, you can add 2-3 tablespoons of dry table wine, cover the pan again and simmer the fish for 15 minutes. Now in a separate cup you need to mix the egg yolks with lemon juice, then pour the mixture into the pan and immediately turn off the fire under it. The eel prepared in this way should be served cold, and as a decoration it is better to use lemon sliced \u200b\u200bin thin circles.

Eel with sauce

To prepare the eel with sauce, you will need the following ingredients:

eel - 150g
onion - 10g
roots - 15g
bay leaf, salt, allspice and bitter pepper - to taste
sauce - 50g.

Remove the skin from the eel, remove the insides, rinse the fish under water and cut into portions. After that, we salt it and, sprinkled with vinegar, put it in a salted broth of roots and spices, and cook over low heat. Cook potatoes as a side dish. Separately serve hollandaise sauce or mayonnaise with gherkins. Now you know how to cook eel and you can cook it often.

Options for cooking acne ears.
1) Ear with onions, roots and parsley; with a green onion, dill and spices - salt, laurel, pepper.
2) Fish soup cooked with vegetables: onions, carrots, potatoes, fresh tomatoes. Fish cutting. Cooking time for fish soup, insisting for taste.

How to cook eel on skewers and grill grill. Cutting and slicing eel for different types of kebabs. Pre-marination, ingredients for marinades. Recipes:
1) Eel skewers with eggplant and tomatoes.
2) Shish kebab marinated with red sauce, wine, spices, herbs.

Unusual eel dishes. Rice flour noodles with smoked eel. Basic recipe for fish noodles (somewhat like heh, but without vinegar, with sweet and sour sauce). Noodles with bell peppers, garlic, ginger, white or Savoy cabbage, sesame seeds, cashews.

Cooking rolls with smoked eel. Smoking fish after pre-salting and drying.

Preparation of ingredients that will be needed: round boiled rice, cucumber or avocado, fried sesame seeds, other spices, seaweed. Assembly - forming and cutting rolls. Serving to the table with sauces.

How to cook eel in the form of a dish called "sushi". General preparation points. Salting and smoking fish. Recipes:
1) Sushi nigiri with rice, eel, fried sesame seeds and seaweed leaves - nori.
2) "Philadelphia" with cheese of the same name, salted salmon, fresh cucumbers.

Two options for cooking fried eel:
1) Roasting marinated fish on coals with garlic, lemon, vegetable oil and spices.
2) A Japanese recipe for eel called "unagi" with soy sauce (fish sauce), sesame oil (for spiciness), boiled rice and rice vinegar.

Eel dishes in a smokehouse. Preparation of fish, firewood and smoking apparatus. Soaking chips. Pre-salting fish with spices and drying to the required condition. Placement of eels in the smokehouse. Temperature control, smoking time. ripening and use.

A detailed description of the preparatory stages - preparing fish for smoking. Wood selection and chip soaking. What you need to know about the proper preparation of the smokehouse. Description of the process of smoking eels with cold smoke. Temperature regime, exposure time of fish in the smokehouse.

On this page, your attention is presented to the eel fish. Recipes for cooking eels and a list of recipes for dishes from other types of fish can be found in the "" section.

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Fish dishes are tasty and healthy, but they can also be unusual or even exotic if not the most popular ingredients are used. For example, something interesting and delicious can be prepared from eel.

Fish or snake?

The eel is a tropical fish belonging to the eel family. In total, there are nineteen species, and all of them are used by people for food. A striking feature of the eel is that it is very reminiscent of a snake, and this similarity is achieved due to the elongated writhing body. It is flattened on the sides, on the back and on the other side near the tail are fins. The head is small, the mouth is large and literally strewn with small teeth. Such an aquatic inhabitant is considered a predator and feeds on crustaceans, snails, and as it grows, it begins to consume small fish.

Eel is highly valued, considered a delicacy and actively used in cooking. Firstly, it is incredibly useful and nutritious, as it contains polyunsaturated fatty acids, minerals, vitamins and other substances. The calorie content of one hundred grams of the product is about 330 calories, which is quite a lot when compared with other varieties or even with meat. Secondly, eel has an unusual rich taste. The flesh is tender, oily and slightly sweet.

How to prepare an eel?

Before you start cooking, you need to put the eel in order. For this:

Wash the fish well first. It will slip out of your hands, so carry out manipulations in the sink.
Next, remove the mucus. It is washed off very difficult and long, but you can speed up the process by rubbing the carcass with salt, leaving it for fifteen or twenty minutes, and then washing off the remnants. If the mucus is not completely gone, then rub the eel with coarse salt or even sand.
Now it's time to learn how to clean an eel. It is necessary to remove the skin so that it does not interfere with enjoying the tender meat of the fish. For convenience, fix the carcass on the board (European cooks advise nailing it with a nail, but you can use a sharp knife), make an incision around the head and remove the skin like a stocking.
Gut the fish by making an incision with a sharp knife along the abdomen and taking out everything superfluous from there.
Wash the fish again.

Eel Dishes

How to cook eel? There are many different dishes based on this ingredient, and some of them will be discussed below.

Recipe one

Incredibly tasty eel can be cooked in the oven. You will need the following ingredients:

eel carcass;
half a glass of classic soy sauce;
50 ml of water;
a tablespoon of honey;
a teaspoon of sesame;
pepper;
salt.

Cooking:

First, prepare the fish: wash, remove mucus, remove the skin, gut. Now cut the carcass into portioned pieces of medium size.
Start preparing the marinade sauce. Mix soy sauce with water, add honey. Put the mixture on the fire and cook until it thickens. Add sesame seeds to the marinade, dip the chopped eel into it and leave for half an hour or an hour.
Prepare the foil, lay the pickled pieces of eel on it and wrap them.
Place the wrapped fish on a baking sheet or in a mold, send for half an hour in an oven preheated to 190 degrees.
The rest of the marinade can be brought to a boil again and boiled for a minute, and then served as a sauce for fish. It will turn out very tasty.

Recipe two

From eel you can cook a delicate creamy soup. Prepare these ingredients:

500 g eel;
1.5 cups of cream;
liter of water;
small bulb;
80-90 grams of rice (any will do, but long-grain is better);
a teaspoon of salt (change the amount at your discretion);
a little vegetable oil;
pepper and other seasonings to your taste.

Instruction:

Take care of the eel. After cleaning and gutting, the flesh should be cut into medium-sized cubes. Peel the onion and either chop or cut into thin half rings. Heat the oil in a frying pan and fry the onion with eel on it. When a golden crust begins to form and the onion becomes soft, turn off the fire.
Bring water to a boil in a saucepan, add pre-washed rice into it and cook until tender.
When the rice is ready, add fried eel with onions to the soup, and also pour in the cream.
Cook the soup under the lid for three minutes, then add seasonings and salt, after a minute remove the pan from the heat.

Recipe three

Stewing eel with tomatoes, you get a full and mouth-watering hot dish.

You will need the following ingredients:

1 kg of eel;
400-500 g of ripe fleshy tomatoes;
bulb;
two or three garlic cloves;
2/3 cup of wine (both red and white are suitable, but preferably semi-sweet);
a pinch of aromatic seasoning, such as rosemary;
3-4 st. l. olive oil;
salt;
pepper.

Process description:

The eel must be cleaned and gutted, and then cut in any way (but the pieces should not be very small).
Onions can be cut into half rings. Chop the tomatoes in any way, for example, in a blender or just finely chop with a knife. Garlic can be passed through a press or grated.
Heat oil in a frying pan. Fry the onion on it for a minute, then add the eel. Three minutes later, add the tomatoes. Fry everything together for just a couple of minutes so that the fish acquires a pleasant shade.
Now pour in the wine, add salt, seasoning and pepper, cover the pan with a lid, simmer the dish until cooked through for about ten or fifteen minutes.

Tips to help cook eel at home, if not perfect, then definitely successful:

The slime must be completely removed, as it can give the dish an unpleasant aftertaste, as well as an unattractive gray tint.
If you do not like the smell of sea fish, then marinate the carcass first. To do this, just sprinkle it with fresh lemon juice and grate with salt. Aromatic seasonings such as rosemary, basil, thyme will also help eliminate the unpleasant odor. But their number should not be too large, otherwise they will simply drown out the natural taste of the fish.
Since the eel itself is fatty, it is best served with light side dishes, such as vegetables.
Heat treatment should be moderate, and too long will worsen the taste and make the pulp not so tender and juicy.

If you have never tried eel dishes, then be sure to cook one of them. You will definitely like it!

Many sea and river inhabitants were valued by cooks from different countries for their qualities. This fish has a unique taste and is considered very healthy. The tender and slightly sweet meat is nutritious and is used as an ingredient in a wide range of dishes. About what can be prepared from smoked eel, and will be discussed in this article.

Variety of dishes

Eels are river and sea. This piquant fish, practically without bones, has been used in the cooking of various peoples for a long time. Starters, salads, soups, main courses have been and are being prepared from. It has a very pleasant taste.

The easiest recipe

For several servings of a dish, simple and everyday, but with an original taste and therefore worthy of attention, you should take a glass of rice, three large spoons of soy sauce, one medium eel (0.3-0.4 kg), smoked hot. You can also use pickled ginger and ground black pepper sprigs of greens as a spice for decoration.

Cooking

salad mix

This dish featuring smoked eel looks appetizing due to the variety of its ingredients. We encourage you to give it a try - you won't regret it! Of course, such a dish is festive in its essence, and should look smart in terms of decoration (we use greens and lemon slices).

Ingredients: smoked eel (0.3-0.4 kg), a couple of fresh cucumbers, a little olive oil, a couple of sweet peppers (bulgarian), a handful of sesame seeds, juice of half a lemon, Beijing cabbage - 100 grams, spices and salt.

Cooking

Rolls

What else to cook from smoked eel? Rolls! They are one of the most popular dishes in the world using this ingredient.

We will need: 1 sheet of noria (if there are more sheets, then automatically increase the amount of each ingredient), smoked eel - 150 grams, rice for rolls - 150 grams, a little wasabi (carefully: spicy!), A couple of fresh cucumbers (can be replaced with a fruit avocado).

Cooking

On a special bamboo mat, lay the nori upside down with the rough side.
We place a thin layer retreating from the edge by about one and a half centimeters. It is most convenient to do this with hands moistened with cold water.
On top of rice - wasabi, but be very careful! You can overdo it out of habit.
Eel and cucumbers cut into pieces in the form of small bars.
Lay out the last 2 ingredients in a strip, sprinkle with sesame seeds and roll up the rolls.
Moisten a strip of nori sheet without filling with water and stick to the resulting roll. This way it will keep its shape.
Serve with marinated ginger and soy sauce.

Eel with mushrooms

We will need: 300 grams smoked eel, a bunch of lettuce leaves, 300 grams of champignons, a little olive oil, three medium-sized pickles, a couple of tomatoes, a bunch of green onions, lemon juice, as a spice - paprika, sea salt and ground black pepper.

Cooking

We free the eel from the bones and skin. Cut into slices.
Cut the mushrooms into slices and fry in oil.
Lettuce is torn by hand.
Cucumbers with tomatoes cut into cubes. Onion cut into pieces 1-1.5 cm in length.
We mix everything in the appropriate bowl and season with olive oil and lemon juice. Salt and pepper, sprinkle with paprika. Ready!

Note: smoked eel has a rather high calorie content - 325 units. It depends on how it is processed. Therefore, many salads with the participation of this fish should not be used as a diet food. However, smoked eel meat is full of vitamins and microelements, Omega-3 acids, which are very useful for the human body. In addition, Japanese centenarians from Okinawa traditionally eat some dishes from this phenomenal fish.

Smoked Eel Soup Yanagawa Nabe

Smoked eel dishes exist not only in the form of rolls and salads. Some soup recipes include this ingredient.

We will need: one eel, one bell pepper, zucchini, onion, a little sesame oil, a sauce called "Teriyaki", green onion feathers, sesame seeds.

Cooking

Pepper, onion and zucchini zucchini cut into strips and fry in vegetable oil. Pour a drop of Teriyaki sauce into the passerovka.
Dissolve Hon-dashi broth in water and bring to a boil.
We put the finely chopped eel in the broth, send the passerovka there, pour in the egg and bring it over low heat to a state where it will drag on.
Before serving on a plate, first pour a pinch of sesame seeds, then pour in the soup and pour in the chopped green onions.

Appetizing conger eel… Traditionally, it is consumed in a smoked form, but sometimes it’s good to break the stereotypes, isn’t it? Try to fry this unusual fish, after soaking it in the marinade. Sea eel is known to be an incredibly fatty product. The marinade will rid the fish of excess fat and emphasize the amazingly delicate taste, spices will add piquancy, and golden roasting will give the dish an elegant and attractive look. Grilled eel will be a real highlight of the program and will make any holiday table stand out.

How to fry eel recipe

You will need:

sea eel - 0.5 kg
vinegar 9% - 1 tbsp.
onion - 1 pc.
black pepper (peas) - 7 pcs.
cloves - 4 pcs.
garlic - 3 cloves
flour - 3 tbsp.
turmeric - 0.5 tsp
olive oil - 2 tbsp.
anise, thyme, salt - to taste

Fried sea eel: Cooking technology

1. Cut open the belly of the conger eel and carefully pull out the insides. Get rid of the head and tail. Rinse the fish thoroughly in a strong stream of cold water, trying to remove the remaining mucus on the skin. Previously, it is better to rub the skin of the eel with coarse sea salt, which will act as a scrub. Dry the fish and cut it into pieces, 7-9 cm long.

2. Marinade. Pour spices into boiling water (0.7 l): cloves, anise, pepper, thyme and salt. Boil for 5-7 minutes, and then cool. Add onion, thinly sliced into rings, chopped garlic and pour vinegar into the cold marinade.

3. Immerse the fish pieces in the marinade and leave alone for 6 hours.

4. After the specified period, remove the fish from the marinade and dry it on a towel.

5. Mix flour and turmeric in a deep bowl and roll pieces of conger eel in this mixture. Quickly fry the fish in a pan until a delicious golden crust appears.

6. Sea eel is best served on lettuce leaves, in the company of potatoes and fresh vegetables. Appetizing croutons will be a great addition to fish. And fried eel makes a very good combination with beer.