How to cook river eel fish. How to cook eel dishes? Eel in sauce

The status and intriguing eel fish is considered one of the most expensive seafood in the world. Fatty and dense, with a slight hint of sweetness, similar in taste to salmon and catfish, it has a high nutritional value and a dense, tough skin that protects the meat from drying out, making it easier to cook on the grill, in the pot, oven and frying pan.

What is an eel fish?

With an elongated, writhing, serpentine body, eel fish is a fish devoid of pelvic and pectoral fins, the weight of which can reach up to 25 kg, and the length is up to 4 m. There are two types of eels: marine - “anago” and freshwater - “ unagi". They taste similar, but conger eels have thicker skin and are therefore cheaper than their freshwater counterparts.

Tender, juicy meat, a pleasant sweetish taste resembling salmon and squid is not the only thing that eel fish has. Eel meat contains an overwhelming amount of phosphorus. It balances the pH level in the body, speeds up metabolism, removes toxins.
Eel meat is perfectly soaked and keeps the taste of sauces and seasonings for a long time. Just for this reason, it is popular in many cuisines of the world.

Eel fish - how to cook?

Unknown to many, eel, like any fish, perfectly tolerates any heat treatment. This explains that eel fish, whose cooking recipes are not technically complicated, include frying, stewing, smoking, and boiling. You can learn from the Japanese. For them, eel is not just food, but a panacea for everything.

Often, the fish is prepared in the kabayaki style. A fillet, whole fish or kebab is breaded and fried on a grill or pan, pouring a sauce of soy sauce, sake, sugar and mirin on the meat.
Shirayaki style is similar to kabayaki. The only difference is the lack of sauce when fried. The fish is simply seasoned with salt. This allows you to enjoy the authentic taste of eel.

fried eel

Frying is one of the most popular methods, which is used by everyone who does not know how to cook eel fish other than in a pan. The washed fish is dried, cut into pieces with bones, breaded in flour and fried in oil for 10 minutes. Season after removing excess oil. Uneaten pieces are stored in wine vinegar in the refrigerator.

Ingredients:

eel - 1.2 kg;
wheat flour - 200 g;
cornmeal - 100 g.

Cooking

Without peeling the skin, cut the eel into pieces. Rinse, dry.
Roll in flour and fry for 10 minutes.
After that, fried eel fish is laid out on a paper towel, sprinkled with salt.

baked eel

Made using the kabayaki technique, the oven-roasted eel turns into a real Japanese favourite. Cooking takes place at a high temperature. The fillet is rubbed with oil and baked for 7 minutes. at 290°C. Lubricate with sweet soy sauce and keep in the oven for another 1 minute. When caramelized, the eel acquires sweet taste and aromas and a glossy surface.

Ingredients:

eel fillet - 2 pcs.;
soy sauce - 120 ml;
mirin - 80 ml;
sugar - 100 g;
sake - 40 ml.

Cooking

Cut the fillet into four pieces. Brush with oil and bake for 7 minutes. at 290°C.
Mix sauce ingredients and cook for 10 minutes.
Brush the fish with the sauce and bake for 60 seconds.

Braised eel

A simple process for cooking eel fish is stewing. This is a fatty fish that, like pork belly, best reveals its texture, taste, and melts in your mouth if quickly fried in hot oil at a high temperature, and then simmered over low heat in a sweet and sour sauce for 10 minutes.

Ingredients:

eel fillet - 900 g;
dark soy sauce - 40 ml;
soy sauce - 40 ml;
rice wine - 30 ml;
sugar - 35 g;
vinegar - 30 ml;
water - 125 ml;
ginger - 3 cm;
onions - 2 pcs.;
oil - 80 ml.

Cooking

Cut the fillet pieces on the side of the skin.
Place skin side down in hot oil and, holding with a spatula, fry for 2 minutes. Flip and simmer 1 minute, remove.
Add everything except vinegar to the pan, cook for 2 minutes.
Add pieces of eel, vinegar.
After that, fish stewed eel languishes for 10 minutes.

Smoked eel

As a rule, eel fish for sushi declared smoked by restaurants is a fried eel using the kabayak technique. It loses the taste of hand-smoked eel, which is smoked in a hot way. Before that, it is salted for a day, washed and dried in the refrigerator to form a sticky film that helps the smoke stick better.

Ingredients:

two eels - 1 kg each;
salt - 100 g.

Cooking

Rinse the gutted eels, dry and rub with salt, at the rate of 50 g of salt per 1 kg.
Refrigerate 24 hours.
Rinse, dry and cool on a wire rack for 12 hours.
Using oak wood chips, heat the smoker to 90°C.
In the horizontal - put the eels on the stomach, in the vertical - hang upside down.
Check readiness after 60 minutes.

Eel on the grill

There are two countries where the topic of how to grill an eel is perfected to the smallest detail. Japan with kabayaki and Italy with Anguilla allo spiedo. In Italian cuisine, to protect the meat from drying out, the eels are not skinned. The fish is cut into pieces, put on a skewer, alternating with laurel, poured over with lemon juice and fried on a grill over coals for 15 minutes.

Ingredients:

eel - 1.5 kg;
lemon - 2 pcs.;
laurel leaves - 10 pcs.;
oil - 60 ml;
pepper - 1/2 teaspoon.

Cooking

Whisk the juice of one lemon with a pinch of salt and pepper.
Lubricate the pieces of eel with oil and put on skewers, alternating with laurel.
Drizzle with sauce and place on the grill.
Fry, flipping, 15 minutes.

Dishes with eel

Possessing high nutritional properties and good compatibility, eel fish, the preparation of which includes all heat treatment methods, becomes interesting for various dishes. Soups are cooked from fresh fish, stewed or baked in green sauces made of herbs or red sauces with tomatoes. Smoked is used in salads, sushi, pizzas and dough rolls.

When it comes to the topic: how to cook eel fish, it is better to follow the general rules that work with any type of fish. Stew or bake eel should be no more than 15 minutes. The oven temperature must not exceed 200°C.
When stewing and baking, it is better to use soft, grassy sauces with a small amount of acidity. For salads, on the contrary, dressings with a saturated proportion of acid are more suitable, which will well emphasize the taste of smoked eel.

eel soup

One of the most difficult dishes to demonstrate how to cook eel fish and achieve perfection is Vietnamese soup. Made from two types of broth: meat and fish, from eel bones, it has sweetness and richness. The soup is bursting with textures and flavors: it has fried and boiled eel meat, crunchy onions, thick noodles and lots of greens.

Ingredients:

pork on the bone - 1 kg;
water - 3 l;
vinegar - 40 ml;
eel - 450 g;
shallots - 5 pcs.;
glass noodles - 400 g;
ginger - 2 cm;
grated ginger - 5 g;
turmeric - 5 g;
corn starch - 100 g;
mint, green onions - 10 g each;
chili - 1/2 pc.

Cooking

Boil pork in water and vinegar for 5 minutes.
Drain, rinse, put in 3 liters of water, season and boil for 2 hours.
After 60 min. Grill one onion and ginger and put into the broth.
Boil the eel in 1 liter of water for 5 minutes. Remove the meat from the bones, crush the bones in a mortar, return to the water and cook for 15 minutes, strain.
Season one part of the eel with starch and fry. Second, season with turmeric and ginger.
Fry the onion, soak the noodles for 10 minutes.
Mix two broths. Blanch the noodles in the broth and put in a bowl with eel, herbs, chili, fried onions.

Salad with eel

Like many oily fish, eel develops rich flavors and aromas when smoked. They are skillfully beaten not only when preparing sushi, but also in such a spectacular dish as eel salad. In this variation, the oily, skinless fillet pairs perfectly with the freshness of the herbs, the acidity of the dressing, and the crunch of the fried bacon.

Ingredients:

smoked eel without skin - 600 g;
bacon slices - 8 pcs.;
boiled eggs - 2 pcs.;
watercress - lettuce - 150 g;
oil - 40 ml;
capers - 10 g;
lemon juice - 20 ml;
Dijon mustard - 5 g.

Cooking

Fry the bacon in a dry frying pan.
Beat the last 4 ingredients.
Connect all the components together.

Roll with eel

Many people know that eel is a fish on rolls, and this is the most sought-after application of the product. Often, eel is used in cooking uramaki - rolls inside out. Pieces of fried eel are spread on top of rice and cleaned with sauce. The roll is stuffed with avocado and salmon. The result is creamy textures and sweet and savory flavors.

Ingredients:

seasoned rice - 450 g;
nori package - 1 pc.;
salmon - 250 g;
fried eel - 370 g;
masago - 40 g;
avocado - 1 pc.;
sesame - 20 g;
eel sauce - 80 ml.

Cooking

Put the nori on the film, spread the rice on top.
Turn the rice onto a film, fill with avocado, salmon, caviar. Roll up, remove the film.
Cut the eel into pieces, heat in the oven.
Lay on top of the roll and press with foil. Cut the roll into pieces, remove the film, grease the eel with sauce.

Eel in sauce

The Japanese aren't the only ones who know how to cook fish in sauce. Eel has long been a staple food in Belgium. Stewed eel in green sauce is still served in all fine Belgian restaurants. The eel is cut into pieces and stewed with mint, dill, spinach in white wine. Then, the sauce is pureed, the fish is heated in it and served.

Ingredients:

eel - 500 g;
oil - 20 g;
flour - 30 g;
onion - 70 g;
spinach - 500 g;
sprigs of mint and sage - 2 pcs.;
parsley - 60 g;
dry white wine - 200 ml;
dill and tarragon - 15 g each.

Cooking

Stew the eel pieces, herbs and onions in oil for 3 minutes. Sprinkle with flour, add wine and stir.
Simmer 15 min. on a small fire.
Remove the eel, and beat the sauce in a blender and wipe through a sieve.
Return the fish to the pan with the sauce, warm, season with 20 ml of lemon juice and a pinch of salt.

Eel Pizza

The variations on how to bake fish are endless. Some of them are bold and unusual, while showing how wide the culinary world is. Just such is the pizza, which combined tortilla, mozzarella, unagi sauce and fried eel. The experiment turned out to be successful: pizza is tasty, fragrant, low in calories and quick to prepare.

Ingredients:

tortilla sheet - 1 pc.;
grilled eel - 200 g;
unagi sauce - 40 ml;
mozzarella cheese - 60 g;
green onions - 10 g.

Cooking

Put the grated cheese on the tortilla, pour over the sauce.
Arrange the eel pieces and bake for 3 minutes. at 250°C.
Sprinkle with onion and ground pepper.

Sauce for eel

The Japanese, hundreds of years ago, having found the answer to the question of what sauce is suitable for eel, have long accustomed the whole world to the sweet unagi sauce made from soy sauce, sugar, sake and mirin wine. However, there are other options that can give the eel a spicy, salty, and sweet note: hoisin sauce and miso-based all-purpose sauce.

To prepare miso paste sauce, mix 300 g of miso paste with 240 ml of mirin, 120 ml of sake and 30 g of sugar and boil for 30 minutes.
The main advantage of sauces is that they can be stored in the cold for 60 days.

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.

Japanese kitchen

We all know that the Japanese are considered long-lived. This is supported by various products, including fish. These people are really very well versed in fish and can cook real culinary masterpieces from it. At the same time, they try to expose seafood to minimal heat treatment. Eel is one of the most popular foods in Japan. Most often it is used to make rolls. Therefore, we will tell you how to cook such delicious rolls at home. All products can be easily found in the supermarket.

Unagi (sugrem rolls)

To prepare these rolls, you will need the following products: 150 grice for sushi, 3 sheets of nori, smoked eel, a tablespoon of sesame seeds, a tablespoon of soy sauce, green onions, wasabi and pickled ginger.

With wet hands, place the rice on the noria sheets. It should take up approximately 2/3 of the space. In the middle of the sheet, lay out strips of green onions and eel. Roll the rolls using a special zinc coating and cut them into 6-8 pieces. Drizzle each roll with soy sauce and sprinkle with sesame seeds before serving. Serve with ginger and wasabi.

European cuisine

In European cuisine, the recipe for eel pie is very popular. We will tell you how to cook it.

Take a couple of medium sized eels and skin them, don't forget to remove the fins. Then cut the fish into pieces and put them in a pan with melted butter (30 g). Add shallots, mushrooms, spices, parsley, a glass of sherry, nutmeg and a little water to the fish. Put on the fire and let it boil. After boiling, take out the fish and transfer it to the previously prepared baking dish on the puff pastry. In the liquid that you have left in the pan, add another 30 grams of butter and the same amount of flour. This will make the sauce. The sauce must be boiled until it thickens over low heat and at the end add a little lemon juice there. Pour the prepared sauce over the fish, grate the yolks of boiled eggs on top and cover the pie with puff pastry. For a browned crust, brush the top of the pie with egg yolk. Bake the cake at 180 degrees for an hour. The dish can be served both cold and hot.

Smoked eel salad

To prepare this dish you will need: 300 g of smoked eel, 2 fresh cucumbers, one Bulgarian red pepper, lettuce, sesame, soclimon, olive oil, spices to taste.

The salad is prepared very quickly and simply. Cut the eel, bell peppers and cucumbers into strips. Carelessly tear the lettuce leaves into small pieces. Mix all the ingredients thoroughly, add salt, pepper and lemon juice to the salad. Before serving, drizzle with olive oil and sprinkle with sesame seeds. Bon appetit!

Eel in white wine

To prepare this dish, you will need the following ingredients: a kilogram of eel, a kilogram of onions, olive oil, 2 glasses of white wine, garlic (3 cloves), ghee, flour and spices to taste.

Clean the eel from the skin, entrails and bones, cut it into pieces. Fry whole onion heads in a pan and then add fish there. Salt, pepper and pour white wine over everything. As soon as the wine begins to boil, throw garlic (grated or finely chopped) into the fish. Boil everything for half an hour. Five minutes before cooking, add a spoonful of flour to the fish. Eel in white wine is ready. Before serving, the fish can be decorated with chopped egg slices.

Russian kitchen

Eel is not only a favorite delicacy abroad. We, in Russia, love him too. This means that some dishes have learned to cook from it well. The most famous dish is ear. That is why we will prepare it.

Take an eel weighing one and a half kilograms and peel it from the skin. Some do not remove the skin from the fish, but first clean it well (with salt). After that, gut it well from the inside and wipe it thoroughly with a clean cloth. Next, pour water into a saucepan and add 2 celery roots and parsley, allspice, 2 cups fresh green peas, 2 medium-sized onions. When the broth boils, throw in the fish and cook it for at least 45 minutes. Undercooked eel is very harmful. Before removing from heat, throw parsley and bay leaf in your ear. The ear is ready. Enjoy your meal.

fried eel

It must be borne in mind that eel is an oily fish. Therefore, you can’t eat it a lot at a time and you must definitely serve a side dish to it. Therefore, prepare mashed potatoes or porridge for fried eel in advance.

You will need an eel weighing 1 kg. Cut it lengthwise into two parts, gut all the insides well and remove the bones. Then prepare the sauce for the fish. To prepare it, you will need soy sauce, soy paste, ginger and garlic. Mix all the ingredients thoroughly and put on fire. Bring the sauce to a boil. When it is ready, grease the imuger and start frying the fish. The fish must be fried over high heat until it turns a dark brown color. Before serving, decorate the dish with herbs.

Eel with horseradish

To prepare this dish, you will need: half a kilogram of eel, 100 ghren, one tablespoon of flour, 3 tablespoons of vegetable oil, vinegar and salt.

Lubricate the saucepan with oil and put the pre-grated horseradish there. Clean the fish from the insides, skin and bones, cut into medium pieces and put on top of the horseradish. You can lay out the fish in rows, but each row must be sprinkled with horseradish. Add salt, vinegar and water to the eel and simmer until half cooked. Then drain some of the broth from the fish and add oil and flour to it. Boil the sauce. 15 minutes before cooking the eel, add the sauce to it. Garnish with parsley or lettuce sprigs when serving. Enjoy your meal!

The list of various eel dishes can be continued for a long time. It can be used in recipes in place of any fish. It is hearty and tasty. But remember that eel is very oily. Therefore, it is better to eat it with a side dish. If you prepare a salad with it, then such a salad can replace the main dish. Another important point to consider when preparing dishes from this fish is that eel blood is poisonous. Therefore, avoid getting it on your hands. To make this product absolutely safe, eel should be boiled, fried or stewed for at least 45 minutes. Don't forget about it! We wish that all eel dishes turn out delicious and beautiful.

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!

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 slices.

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.