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sacha
Occasional
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Joined: Apr 20, 2007
Posts: 188
Location: Kent

PostPosted: Mon Oct 08, 2007 6:23 pm Reply with quote Back to top

how do you cook eels?
 
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Bread
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PostPosted: Mon Oct 08, 2007 8:22 pm Reply with quote Back to top

sacha wrote:
how do you cook eels?



post them to Jamie Oliver who will gladly cook them for you and send them back to you in a special thermos heat proof dish ready for eating.

You can reach him at

10 Downing Street
London

and remember to include the words "lying coward" on the envelope.


Good luck.
 
sacha
Occasional
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Joined: Apr 20, 2007
Posts: 188
Location: Kent

PostPosted: Mon Oct 08, 2007 8:26 pm Reply with quote Back to top

you forgot ar*ehole
 
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Ratsalad




Joined: Oct 21, 2007
Posts: 1
Location: Suffolk

PostPosted: Sun Oct 21, 2007 10:59 pm Reply with quote Back to top

I see you boast a 3lb Eel. Well done, nice fish. Eel this size probably best cleaned, jointed into 3 inch sections and boiled in parsley sauce for about 6-7 minutes.
Make mashed or creamed potato.
Make a roux of 1 1/2 oz butter & 2 tbsp plain flour. Add water till creamy. add salt, black pepper. Add chopped parsley. (Handful, or 2 tbsp chopped) thin to consistency of, say, tinned tomato soup. add eel, simmer until cooked. In this case, 3lb eel, in three inch sections, about as thick as..... a young girl's wrist, about 6-7 minutes on a simmer.
Serve with mashed potato, & lots of salt & vinegar!

If it was smaller, Up to 20 oz, then maybe best JELLIED!!!!!!!!!!!!
Yum Yum!
Keep as much slime on the fish as possible! this helps the jelly set, otherwise gelatine may be necessary.
Clean & joint the fish in 1 to 1 1/2 inch sections.
Add enough water to cover.
Add half a dozen or so black peppercorns.
Add a bayleaf or two.
Teaspoonful of salt.
Bring to the boil.
Simmer for about 6 to 10 minutes, or until the largest chunk of fish can be seperated from the bone.
Remove any 'scum' from the water, pour whole lot into a glass bowl, allow to cool, then place in refrigerator overnight or until set. serve with salt, white pepper & vinegar.

OR, get yourself a hot smoke box and smoke it.
 
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Nem
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Joined: Aug 27, 2007
Posts: 217
Location: Location:

PostPosted: Sat Oct 27, 2007 6:41 pm Reply with quote Back to top

Ratsalad wrote:
I see you boast a 3lb Eel. Well done, nice fish. Eel this size probably best cleaned, jointed into 3 inch sections and boiled in parsley sauce for about 6-7 minutes.
Make mashed or creamed potato.
Make a roux of 1 1/2 oz butter & 2 tbsp plain flour. Add water till creamy. add salt, black pepper. Add chopped parsley. (Handful, or 2 tbsp chopped) thin to consistency of, say, tinned tomato soup. add eel, simmer until cooked. In this case, 3lb eel, in three inch sections, about as thick as..... a young girl's wrist, about 6-7 minutes on a simmer.
Serve with mashed potato, & lots of salt & vinegar!

If it was smaller, Up to 20 oz, then maybe best JELLIED!!!!!!!!!!!!
Yum Yum!
Keep as much slime on the fish as possible! this helps the jelly set, otherwise gelatine may be necessary.
Clean & joint the fish in 1 to 1 1/2 inch sections.
Add enough water to cover.
Add half a dozen or so black peppercorns.
Add a bayleaf or two.
Teaspoonful of salt.
Bring to the boil.
Simmer for about 6 to 10 minutes, or until the largest chunk of fish can be seperated from the bone.
Remove any 'scum' from the water, pour whole lot into a glass bowl, allow to cool, then place in refrigerator overnight or until set. serve with salt, white pepper & vinegar.

OR, get yourself a hot smoke box and smoke it.

Nice instructions RatSalad big grin
If only I caught a Conger sad
 
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Northernheart
Member
Member



Joined: Feb 17, 2006
Posts: 51
Location: Havant- Portsmouth

PostPosted: Wed Nov 21, 2007 1:58 am Reply with quote Back to top

In a large frying pan just like a Cumberland sausage LOL tougue

steve
 
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mad_abbot
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Joined: Nov 12, 2007
Posts: 116
Location: Cambridge

PostPosted: Thu Nov 22, 2007 11:35 pm Reply with quote Back to top

I met a dutch chap once when camping in Scotland and he taught me to cook them as follows

cut the skinned eel into 1 inch chunks and leave in a little milk overnight

then you need

100ml water
100ml milk
1/2 medium onion, finely sliced
1/2 tsp celery salt (a little salt and some fennel seeds work too)
pepper
butter

melt the butter in a saucepan, add the onion and fry until translucent, add the eel chunks (watch em cos they dance) and fry gently for a minute or two then add water, milk and celery salt.

Poach for about 10 minutes, grate some fresh black pepper into it and cook for a further 30 seconds

serve with a nice bit of bread and butter juice and all

this works with eel of all sizes and is bloody lovely

Simon
 
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DuncBooth5
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PostPosted: Thu Nov 22, 2007 11:46 pm Reply with quote Back to top

Mmmmmm eeelll...........................















































Yuk! big grin
 
ANDYT63
Guest






PostPosted: Fri Nov 23, 2007 1:13 am Reply with quote Back to top

Jellied eels - LOVE `EM ! In fact I think I was brought up on `em. But I detest catching the bleeders. hate catching them, hate touching them, hate unhooking them, cant stand them. Only want to see them jellied in a little white pot with spicy vinager & pepper and a big hunk of dry bread - HEAVEN big grin love struck
 
CJS
Member
Member



Joined: Nov 19, 2007
Posts: 22
Location: GRIMSBY

PostPosted: Fri Nov 23, 2007 10:59 am Reply with quote Back to top

Ohhh yummy, yes, I tend to keep things simple, skin em, cut em into chunks about 2 inches long and shallow fry em until they brown, hell I'm hungry now !!
 
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sp3ctrum
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Joined: Sep 03, 2007
Posts: 175
Location: leyland lancashire

PostPosted: Thu May 29, 2008 2:45 pm Reply with quote Back to top

i tend to use eel in seafood stew just get some bits of fish cut into small chunks put veggies on first sort the fish you want in to cubes when veggies are tender then add your fish eel prawns sqid optional if you dont like squid and cook till fish is tender serve with crusty bread mmmmmmmmmmmm nice one more thing add fish stock to it while cooking and have a bottle of nice white wine enjoy
 
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barryisland
Member
Member



Joined: Jun 06, 2008
Posts: 12
Location: Newton Abbot

PostPosted: Thu Jul 10, 2008 9:18 am Reply with quote Back to top

Agree with CJM - many many years ago when I were a lad and eels were more plentiful I used to gut them, skin them and slice into chunks my Mum would fry them up in the back of our very old camper van. They tasted lovely, very meaty and firm - have had Eel in restaurants in all sorts of sauces and they are always a real disappointment - oily and lacking texture. Keep it simple I say!!! A bit worried what a Psychiatrist may read into this post!!!! laughing

Bazza
 
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richcherr
Member
Member



Joined: Apr 12, 2009
Posts: 5
Location: Birmingham

PostPosted: Mon Apr 13, 2009 11:56 am Reply with quote Back to top

hello,

you will probably find a lot more recipies for freshwater caught eels which can be treated the same as saltwater caught eels. try 'french regional cookery' by elizabeth david or ann willan (cant remember which). google book searches are excellent for finding and downloading 19th and early 20th century cookery books written at a time when a lot more eel was eaten.

cheers

rich.c
 
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leadchukka14
Regular
Regular



Joined: Jan 14, 2009
Posts: 437
Location: South Wales

PostPosted: Mon Apr 13, 2009 3:46 pm Reply with quote Back to top

If you intend to eat as a regular thing buy a cheap smoker.

A salmon/trout smoker is ideal.

Leave to smoke overnight then pull the skin off ,yummy

mike winking
 
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