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| | From:  ANNIE24447 (Original Message) | Sent: 3/11/2008 10:28 PM |
Braised Eel
Serves 4
Ingredients
3 tablespoons olive oil
1 onion, chopped
1 garlic clove
1 fresh flat-leaf parsley sprig, chopped, plus extra for sprinkling
14 ounces tomatoes, peeled, seeded and chopped
2 pounds eels, skinned, cleaned and thickly sliced
3/4 cup red or white wine
salt and pepper
Directions
Heat the olive oil in a pan, add the onion, garlic
& parsley and cook on low heat, stirring occasionally,
for 5 mins.
Add the tomatoes, season with salt and pepper and
simmer, stirring occasionally, for 10 mins.
Add the eels and cook for a few minutes more, then
pour in the wine.
Simmer over very low heat for 30 mins until the eels
are tender, adding a little water if necessary.
Sprinkle with parsley and serve.
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Eel In Green Sauce
(Anguille In Salsa Verde)
Serves 4
Ingredients
2-3 tablespoons butter
2 pounds eels, skinned, cleaned and sliced
1 fresh flat-leaf parsley sprig, chopped
1 fresh red sorrel sprig, chopped
1 fresh chervil sprig, chopped
1 tablespoon fresh rosemary needles, chopped
1 onion, chopped
3/4 cup dry white wine
1 egg yolk, lightly beaten
pinch of potato flour (or corn starch)
juice of 1 lemon, strained
salt and pepper
Directions
Melt 2 tblspns of the butter in a pan, add the eels
and cook over medium heat, turning occasionally,
for 15 minutes.
Season with salt and pepper, remove from the pan
and set aside.
Add parsley, sorrel, chervil, rosemary & onion to
the pan and cook over low heat, stirring occasionally,
for 5 mins, adding the remaining butter if necessary.
Pour in the wine, return the eels to the pan and cook
for a further 5 minutes.
Stir in the egg yolk, potato flour and lemon juice and
cook until the sauce has thickened.
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Eels, San Sebastian Style
Ingredients :
2 lb Fresh eels
4 tbl Flour
6 tbl Extra-virgin olive oil
4 x Chilis choriceros or ancho chilis stemmed, seeded,
and cut into 1/4" rounds
3 tbl Toasted pine nuts
3 x Garlic cloves thinly sliced
2 x Red bell peppers roasted, peeled,
and cut into julienne
8 oz Chacoli, or other dry white wine
1/2 cup Fresh bread crumbs
1/2 cup Finely-chopped parsley
Salt to taste
Freshly-ground black pepper to taste
Method :
Cut eels into 2-inch pieces and roll in flour.
Heat oil in an earthenware cazuela (or casserole)
until smoking and brown eel pieces.
Remove eels and add chilis, pine nuts and garlic
and cook until garlic turns light golden brown.
Add red bell peppers, eel pieces and wine and
bring to boil. Lower heat and simmer for 20 mins.
Add bread crumbs and parsley and season with
salt and pepper. Serve in cooking vessel.
This recipe yields 4 servings as a main course.
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Eels in Piquant Sauce ( All i Pebre)
Ingredients :
4 lb Eel
1 tbl Olive oil
1 tbl Paprika
2 cup Hot water
3 x Garlic cloves, chopped
14 x Blanched almonds
2 tbl Chopped fresh parsley
1/4 tsp Saffron
1 tbl Olive oil
Salt to taste
Method :
A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.
Clean and skin eels and cut into 1- to 1 1/2-inch pieces.
Heat 1 tablespoon olive oil in a casserole or skillet, add paprika, and stir in enough water to cover eels.
Bring to a boil and add pieces of eel. Meanwhile with a mortar and pestle or in an electric blender crush garlic, almonds, parsley, and saffron with enough olive oil to
make a smooth paste. Stir mixture into casserole,
add salt to taste, and cook for about 20 mins or
until eels are done. Add more water if sauce thickens.
Serve hot.
Variation: For an all-in-one meal or a main course,
add peas, chopped carrots, or new potatoes
(or all three) and serve over rice........
as they do in Valencia.
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Eels, Biarritz Style
Ingredients :
2 lb Fresh eels
Salt to taste
Freshly-ground black pepper to taste
4 tbl Extra-virgin olive oil
1 lrg Spanish onion thinly sliced
3 x Red bell peppers thinly sliced
1 x Dried red chile d'epalette
(French hot pepper, may substitute anchos)
4 x Garlic cloves thinly sliced
2 oz Jambon de Bayonne thinly sliced,
and cut into julienne
1 cup White Bordeaux
1/2 cup Chopped fresh tomatoes
2 tbl Butter
Method :
Preheat oven to 450 degrees.
Cut the eels into 2-inch pieces and season with salt and pepper. In a 12-inch to 14-inch saute pan, heat oil until smoking. Add onion, peppers, chile, garlic and ham and saute until soft, about 8 to 10 mins.
Add wine, tomatoes, butter and eels and place in oven.
Cook until eels are cooked through, about 20- 25 mins. Remove and serve immediately.
This recipe yields 4 servings as a main course.
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Prawn Roulade with Smoked Eel and Avocado
Serves: 6
Ingredients
Crêpes
1 C flour
2 eggs
1 tbsp extra-virgin olive oil
300mls milk
1 tbsp unsalted butter, melted
6 tsp olive oil
Ingredients Assembly
12 tsp mayonnaise
6 tsp wasabi caviar (tobiko)
18 prawns, cooked and shelled
salt
cracked black pepper
6 fillets smoked eel
1 avocado, peeled and sliced
1 small bunch of watercress (optional) Method Crêpes
Combine the flour, eggs, olive oil, milk and melted butter.
Mix well and allow to rest in the refrigerater for 2 hours.
Heat a teaspoon of olive oil in a crêpe pan or non-stick
fry pan until hot. Pour in enough mixture to cover the
base of the pan. Allow to cook until the crêpe is firm
enough to turn with a palette knife - the underside
should be a light golden colour.
Cook for a further 20 seconds.
Remove from the pan and check that the crêpe is cooked through. Repeat until 6 crêpes have been produced. Set aside and prepare filling ingredients. The remaing crêpe mix will keep for 2 days in an airtight container in the refrigerator. Method Assembly
Lay the crêpes out on clean beach. Wiht a palette knife, smear 2 tsps of mayonnaise over each crêpe all the way
to edge. Now spread 1 tsp of wasabi caviar down the
centre of each crêpe.
Lay 3 prawns on each crêpe, in a line a third in from the
edge of the crêpe. Season with salt & cracked black pepper.
Thinly slice the smoked eel lengthways.
Lay 1 sliced fillet next to the prawns on each crêpe.
Lay 2 slices of avocado beside the prawns on each crêpe.
Lastly, lay the watercress, if using, on top, leaving the
leaves hanging over the end. Roll tightly and cut into pieces.
Keep at room temperature until ready to serve.
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