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Jeßus[_3_]

On Sun, 25 Aug 2013 22:59:11 +0200, (Victor Sack)
wrote:

>Jeßus > wrote:
>
>> I've never done anything with eels before and just wondering if anyone
>> here have any recipes they can recommend? I could smoke them, but
>> looking for other ideas. TIA.
>
>There is no better idea than smoking them. Nothing under the moon is
>better than smoked eel.

Well, you've sold me on the idea now

>Eels are great and can be cooked most any way imaginable. Apart from
>smoked eels, I can say, that the very best eels I have ever tasted, in
>Venice particularly, were simply grilled, baked, or pan-fried. Cut in
>pieces and fry in oil, or dip the pieces in beaten eggs and roll in
>breadcrumbs (which are often enough mixed with grated cheese, as this is
>one of those many traditional Italian preparations that disprove the old
>rule of no cheese with fish). Or you can thread the eel pieces on
>skewers and grill them. Prepared this way, they are surprisingly
>similar to similarly cooked monkfish. If the eels are young and not too
>large, I find that cooking them in their skin is a good idea. Skin,
>ideally crispy, is perhaps the tastiest part.
>
>Otherwise, I have a boatload of eel recipes and here are a couple I
>posted before.
>
>This recipe is from the latest (third) Accademia Italiana della Cucina
>compilation.
>
> Risotto con anguille alla comacchiese
> Risotto with eels
>
>2 lbs. small eels
>4 tbsp. unsalted butter
>1 tbsp. olive oil
>1/2 medium onion, finely chopped
>2 small celery stalks, finely chopped
>2 1/2 cups rice
>1 tbsp. tomato paste
>1 1/4 cups grated Parmigiano-Reggiano
>
>Clean and skin the eels, cut them into small pieces, and simmer in a pot
>with water to cover for about 30 minutes, setting aside the cooking
>liquid.
>
>Heat half the butter and the olive oil in a pan and lightly sauté the
>onion and celery.
>
>Add the rice, toast it well, then add the eels.
>
>Proceed with the cooking of the rice, slowly adding the water from the
>cooking of the eels.
>
>When the rice is about half cooked, add the tomato paste. Once the rice
>is cooked, remove the pan from the heat and work in the remaining butter
>and Parmigiano-Reggiano. Serve immediately.
>
>
>Also, here is another recipe, for vinegar-marinated eel, from _the Food
>of North Italy_ by Luigi Veronelli. It calls for marinating for 48
>hours. The recipe is from La Contea Ristorante, Neive, Piedmont.
>
> Anguilla in Carpione
> Vinegar-marinated Eel
>
>This is an old recipe, dating back to 1600s. People kept it on hand so
>they would always have something to serve to guests. Eel is prevalent
>in the Tanaro river. After the eel is cooked, it is marinated for two
>days before serving.
>
>6 small eel fillets, about 10 oz (300 g), washed and cut into 1 2/3-in
> (4 cm) long pieces
>3 tablespoons extra-virgin olive oil
>1/2 onion, finely sliced
>3 cloves garlic, crushed
>1 tablespoon finely chopped fresh sage
>1/4 teaspoon salt
>1/4 teaspoon freshly ground white pepper
>1/2 cup (123 ml) strong white wine vinegar
>1 cup (250 ml) dry white wine
>
>To prepare the marinade, combine the olive oil, onion, garlic, sage,
>salt, and pepper in a small saucepan. Place over medium heat and cook
>for 3 minutes or until the onion just starts to turn golden; do not
>allow it to brown. Add the vinegar and wine and increase heat to high.
>Bring mixture to a boil, then remove from the heat and set aside to cool
>to room temperature.
>
>Dredge eel pieces lightly in flour. Heat a medium frying pan over high
>heat and add the oil. Heat until it just begins to smoke. Add the eel
>pieces and cook for 2 minutes each side or until golden brown on all
>sides. Remove eel with a slotted spoon or skimmer and transfer to a
>bowl. Pour on the marinade and marinate in a cool place for 48 hours
>before serving. Serves 4 to 6.

Wow, thanks very much Victor! Have saved this post.