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Eel is a fish whose calorie content is comparable to fatty pork. But unlike the latter, eel is rich in polyunsaturated fats, which do not cause any harm to our body. Eel meat is very soft, so this fish is highly valued in cooking and real delicacies are prepared from it. Its taste qualities are especially revealed in the preparation of first courses.

The eel is the most unusual inhabitant of the underwater world. Scientists are still trying to study its habits. Just two centuries ago, no one could understand whether an eel was a fish or a snake. But today we can say with confidence that the eel, although outwardly very similar to a reptile, has nothing to do with it.

Today there are about 700 species of eels, which differ little from each other. Their main difference is in their habitat. Some fish live in fresh water That's why they are called river eels. Others spend their lives in the ocean, and these are conger eels. European and American species are also distinguished.

In our country, such unusual fish can be found in the waters of the Baltic basin, and sometimes in the Volga and in rivers flowing into the Azov and Black Seas.

What does an eel fish look like?

• Since the eel is often called a snake, it is not difficult to guess that it has an elongated body covered with slimy skin.
• Unlike other types of fish, the eel does not have pelvic fins, but only the dorsal fin.
• As for its size, some individuals can grow up to 3 meters in length and weigh up to 50 kg. But on average, male eels reach 45 cm, and female eels - 120 cm.
• Thanks to its powerful jaws with sharpened teeth, the eel can hunt lobsters, crabs, small fish and even birds.

It is quite difficult to hold such a fish in your hands, since it is not only slippery, but also very strong, and also resourceful. If you lower it to the ground, it will quickly crawl away like a snake. By the way, at night an eel can crawl to the ground and if the grass is dewy, then it will live quietly without water until the morning.

Eel fish baked in the oven

Unlike the countries of Europe and Asia, where eel dishes are quite popular, it is very rare to find such fish on our shelves. But if you are lucky enough to see a fresh or frozen eel, then don’t pass it by. Despite its intimidating appearance, eel has very tasty meat, sweet and rich in nutrients.

If you don’t know how to cook eel fish, then don’t worry - everything is simple here. The only thing that can cause difficulties is cutting the carcass. If you bought a frozen product, then, as a rule, it is sold in this form already peeled, but with fresh you will have to tinker.

Ingredients:

• acne;
• carrots and onions;
• five to six tubers of new potatoes;
• half a lemon;
• ½ tsp each turmeric and paprika;
• salt, pepper, oil, any greens.

To prevent the fish from slipping out of your hands when cleaning, rub it with coarse salt.

Cooking method:

1. We cut up the eel carcass, add salt and pepper, sprinkle with citrus juice and leave to marinate.
2. Cut the potatoes in half, cut the carrots into cubes and steam the vegetables until half cooked.
3. Now take three spoons sunflower oil, pour all the dry spices into it.
4. Sauté onion half rings in oil.
5. Combine the vegetables with onions and part of the marinade, put them in a mold.
6. Rub the remaining sauce over the eel and place it on top of the vegetables.
7. Bake in the oven for 20 minutes, temperature – 220 degrees.

Delicate creamy soup

IN Japanese cuisine Serpentine fish dishes are quite common. And if you are a fan of exotic dishes, we advise you to cook a delicate creamy soup with smoked eel.

Ingredients:

• 350 g smoked eel;
• two eggs;
• three cups of cream;
• half a glass of cooked rice;
• green onions;
• 100 g Wakame seaweed;
• salt pepper.

Cooking method:

1. Pour 300 ml of water into a saucepan and as soon as the water boils, pour in the beaten eggs and cream. Reduce heat, mix everything thoroughly and quickly.
2. After five minutes, add diced smoked eel, chopped green onions, as well as ready-made rice and seaweed.
3. Add salt and pepper to taste, cook the soup for 25 minutes, stirring occasionally throughout the cooking process.

How to cook smoked eel

Due to the fact that eel meat is quite soft, it absorbs the aromas and smell of smoke well. In many countries, smoked eel is used as an independent dish or for preparing other culinary masterpieces. We will tell you two ways to cook smoked eel: in a smokehouse and in a barrel. So, eel fish - recipes for a smoked delicacy.

Method 1

1. The first step is to prepare a brine from water, salt, bay leaf and allspice. To do this, add 100 g of salt and other seasonings to a liter of water, put the mixture on the fire, boil and cool.
2. Now let's move on to preparing the eel. The fish must be cleaned of mucus, the gills cleaned and all entrails removed. Place the carcass in brine and leave for at least 6 hours, or better yet, two days.
3. We wash the pickled eel and give it time to dry. At this time, fill the smokehouse with wood chips. For these purposes, you can use sawdust from alder, oak or fruit trees.
4. Place the eel in the smokehouse and cook until done.

You can determine whether an eel is smoked or not by appearance. The abdomen should open and folds will appear on the skin.

For those who do not have a special smokehouse in their home, an option using a barrel and a small electric stove is suitable.

Method 2

1. Sprinkle the prepared fish carcass with a mixture of salt, tarragon and pepper, and place bay leaves in the belly. Leave the fish for 10 hours.
2. Now we are making a smokehouse from a barrel. To do this we put in it electric stove, place a frying pan on top along with sawdust, juniper berries and pieces of sugar. Turn on the stove to medium heat.
3. We wash the salted eel, dry it, string it on a wire and hang it in a barrel. Close it and leave to smoke for 5 hours.

Eel stewed with tomatoes

The meat of such an unusual fish is not only tasty, but also very fatty, which is why eel is often baked in the oven or smoked. But it turns out no less tasty when stewed. Therefore, we offer a recipe for stewed fish with tomatoes.

Ingredients:

• acne;
• half a kilo of fleshy tomatoes;
• three cloves of garlic;
• bulb;
• 150 ml of any wine;
• oil, salt, rosemary, pepper.

Cooking method:

1. Cut the eel into pieces, but not too small.
2. In a deep frying pan with olive oil, saute the onion half rings for two minutes, and then add the fish pieces.
3. Grind the tomatoes in a blender and, together with grated garlic, add them to the fish and onions. Fry the food for several minutes until the fish acquires a beautiful color.
4. Add salt and all the spices, pour in the wine, cover the dish and simmer for 15 minutes.

Sushi and rolls with eel at home

Unagi sushi - that's what they call it National dish Japanese chefs. If you want to make sushi and rolls with eel, but are afraid to take fresh fish, then take already smoked fish.

To prepare eel sushi you will need: 120 g of smoked eel, 170 g of cooked rice, a couple of sheets of nori, sesame seeds and oyster sauce.

We won’t talk about how to properly cook sushi rice, but let’s move straight to their preparation:

1. To do this, take the eel and cut it into portions.
2. Cut the nori sheet into a number of strips equal to the number of fish pieces.
3. We make preparations from rice, as for sushi. Place a piece of eel on top, press it down and wrap it with a strip of nori soaked in a brine of water and lemon juice.
4. Place the sushi on the dish, rice side down, sprinkle with oyster sauce and sprinkle with sesame seeds.

To prepare eel rolls you will need: cooked rice, smoked eel, nori sheets, flying fish roe (salmon, red) and avocado.

Cooking method:

1. Cut the eel into strips. Cut the peeled avocado into strips.
2. Place cling film on a bamboo mat and then a sheet of nori, rough side up.
3. Now lay out the rice and distribute the filling of fish, caviar and avocado. We wet the edges of the nori and carefully wrap the roll.

This fish is very fatty, and the marinade will remove excess fat and give the finished dish a delicate, unsurpassed taste.

Ingredients:

• acne;
• bulb;
• spoon of vinegar;
• three cloves of garlic;
• six peppercorns;
• three buds of cloves;
• anise, thyme, turmeric;
• salt, oil.

Cooking method:

1. We clean the eel of mucus, entrails, head and tail. Cut the prepared carcass into pieces.
2. Pour a little less than a liter of water into the container, add salt, pepper, cloves, anise and thyme. Cook the marinade for 7 - 8 minutes.
3. Pour vinegar into the cooled brine, add chopped garlic cloves and onion rings, immerse the fish pieces and leave them for 8 hours.
4. Pour half of 1 tsp into the flour. turmeric.
5. Dry the pickled eel, roll in breading and fry in oil until golden brown.

An eel is a fish that looks very similar to a snake. Its meat is very tender with a high fat content - up to 25%. That is why dishes made 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, but the recipes are not particularly difficult, and any housewife can master them.

Eel in Flemish

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 butter
• 125 grams sorrel
• 250 grams 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 this, 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 and dry them kitchen towel, finely chop and place them in a pan with 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 heat under it. Eel prepared in this way should be served cold, and it is better to use thinly sliced ​​lemon as a decoration.

Eel with sauce

To prepare 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 entrails, wash the fish under water and cut into portioned pieces. Then we salt it and, sprinkled with vinegar, put it in a salted decoction of roots and spices, and cook over low heat. We cook potatoes as a side dish. Serve separately with hollandaise sauce or mayonnaise with gherkins. Now you know how to cook eel, and you can cook it often.

Many sea and river inhabitants were valued by chefs different countries for its 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 for wide range dishes. What can be prepared from smoked eel will be discussed in this article.

Variety of dishes

There are river and sea eels. This spicy fish, practically without bones, has been used in the cooking of various nations for a long time. Appetizers, salads, soups, and main courses were and are being prepared from smoked eel. It has a very pleasant taste.

The simplest 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 soy sauce, one medium eel (0.3-0.4 kg), hot smoked. You can also use pickled ginger and ground black pepper as spices and sprigs of herbs for decoration.

Preparation

Salad mix

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

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

Preparation

Rolls

What else can you cook with 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 we automatically increase the quantity of each ingredient), smoked eel - 150 grams, rice for rolls - 150 grams, a little wasabi (caution: spicy!), a couple of fresh cucumbers (can be replaced with fruit avocado).

Preparation

1. Place the nori on a special bamboo mat with the rough side up.
2. We place it in a thin layer, retreating from the edge by about one and a half centimeters. This is most conveniently done with hands moistened with cold water.
3. On top of the rice is wasabi, but very carefully! Out of habit, you can overdo it.
4. Cut the eel and cucumbers into pieces in the form of small bars.
5. Lay out the last 2 ingredients in a strip, sprinkle with sesame seeds and roll up the rolls.
6. We moisten a strip of nori sheet without filling with water and stick it to the resulting roll. This way it will keep its shape.
7. Serve with pickled ginger and soy sauce.

Eel with mushrooms

We will need: 300 grams of smoked eel, a bunch of lettuce, 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.

Preparation

1. We free the eel from seeds and skin. Cut into slices.
2. Cut the mushrooms into slices and fry in oil.
3. We tear the salad by hand.
4. Cut the cucumbers and tomatoes into cubes. Cut the onion into pieces 1-1.5 cm in length.
5. Mix everything in an appropriate bowl and season with olive oil and lemon juice. Salt and pepper, sprinkle with paprika. Ready!

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

Smoked eel soup "Yanagawa nabe"

Smoked eel dishes are available 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, sauce called “Teriyaki”, green onions, sesame seeds.

Preparation

1. Cut the peppers, onions and zucchini into strips and fry in vegetable oil. Pour a drop of Teriyaki sauce into the sauté pan.
2. Dissolve the Hon-dashi broth in water and bring to a boil.
3. Place the finely chopped eel in the broth, add the sauté mixture there, add the egg and cook over low heat until it sets.
4. Before serving, first pour a pinch of sesame seeds into a plate, then pour in the soup and add chopped green onions.

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The eel is perhaps the most mysterious representative, similar to a snake, but part of the fish order. In Latin it sounds like Anguilla. This fish has been known since ancient times, more precisely for more than 2000 thousand years.

The eel is unpretentious and can live in various bodies of water. For example, you can meet him in the waters Mediterranean Sea, in countries such as England, France, Ireland and Iceland. A large, adult individual lives in these places.

In the rivers of the Atlantic coast of America from Guiana and Panama in the south to Greenland in the north, there lives a very close subspecies, distinguished by a smaller number of vertebrae.
There is another interesting subspecies - the Japanese eel, more multivertebral, with a dark border on the fins. It lives in the rivers of Japan and the Pacific coast of Asia from Liaohe to Canton. Tender and fatty eel meat is highly prized, especially when smoked. According to the Japanese, eel contains many vitamins and other useful substances, it is considered a medicinal and healthy dish in Japanese cooking. Smoked eel dishes are very useful for men, as the substances contained in eel have a beneficial effect on men's health. Smoked unagi eel is used to make sushi, rolls, and sashimi. In Japan, smoked eel dishes are considered expensive and are most often served to guests.

In Russia, the river eel is common in the rivers of the Baltic states and Belarus, and only there it serves as an object of fishing. The eel sometimes reaches 2 meters in length, weighing up to 6 kilograms. The scales of such a representative are small, inconspicuous, usually without a silvery sheen, the back is dark green or brown, the sides are yellow, the belly is yellowish or white. The color of the eel is variable and depends on the age of the fish and the nature of the reservoir. The skin is slimy and slippery, making a live eel very difficult to hold in your hands.
In nature, there are two forms of eels - sharp-headed and broad-headed. The sharp-headed eel is more valuable than the broad-headed one. The fat content of the sharphead reaches 27.5%, while that of the broadhead is only 12-19%.

Eel has gained considerable fame in cooking. Fish is fried, stewed, baked and smoked. Eel is sold at many fish markets in the city. You can buy eel either fresh or frozen, or already cooked, for example, hot smoked eel. You can also sometimes find canned eel sold in large supermarkets. Fresh eel is sold in many European countries.

Many countries have their own original recipes. For example, in Great Britain, on the Thames River, there is small island, famous almost all over the world for its eel pies. This dish is served both hot and cold. Many people come here specifically to try it. And so that no one takes the wrong path, the island is called Il-Pai, that is, “eel pie.”

French and Belgian gastronomes prepare matelote from eel. The fish is stewed in broth with the addition of fried butter shallots with flour, red wine and herbs. By the way, very often eel is stewed. For variety - with garlic, herbs, spinach, prunes. In Italy, filleted eel is also grilled and served with fresh lettuce. In Lithuania, they smoke it and offer it with beer. In addition to adult eels, young eels are also used in cooking - a small translucent fish. Such a “trifle” is simply fried in a hot olive oil, adding garlic, pepper and salt.
Cutting a live eel is a real art. Professionals advise holding the slippery carcass firmly with a paper or linen towel and hitting its head against hard surface(or use a wooden hammer), then pierce the head of the fish with a sharp knife and wash off the mucus. To prevent the fish from slipping out of your hands, there is another way - rub your hands and the carcass with salt and quickly treat it, then wash off the salt. The most important step in cutting is to pull off the skin with a stocking, then cut off the head, making a longitudinal cut, remove the entrails, and rinse again. Small eels are deep-fried (they are not cleaned at all), large ones are smoked, fried, grilled, and used as one of the ingredients for fish soup. Eel is also good in the form of Japanese yakitori kebabs, for which it is advisable to lightly marinate it in soy sauce infused with ginger and honey.

Fresh boiled eel in marinade

Ingredients:

• per 1 kg of fish
• 1 parsley and celery root, 1 onion, 1 bay leaf, 4 allspice peas
• marinade:
• 1 glass of water
• 1 cup vinegar, diluted to taste
• 3 onions
• 1 bay leaf
• 2 cloves
• 3 allspice peas

Cooking method: Cut the prepared eel into pieces and boil in a hot, spicy broth. Remove the finished fish from the broth. Place in an enamel or ceramic bowl. Prepare the marinade, cut into thin rings onion, boil water with vinegar, salt, sugar and spices, put the onion in it, boil again, and then cool. Pour this marinade over the fish and refrigerate. Serve garnished with pickled vegetables and parsley sprigs. To ensure that the eel is well soaked in the marinade, it is better to cook it the day before. Can be stored in the refrigerator for 3-4 days.

Natalia Petrova, especially for the site

Photo: Depositphotos.com/@ Jim_Filim

The status and intriguing eel fish is considered one of the most expensive seafood in the world. Fat and dense, with light shade sweets, similar in taste for salmon and catfish, it is highly nutritious and has a thick, tough skin that protects the meat from drying out, making it easier to cook on the grill, in the pan, in the oven and in the pan.

What kind of fish is an eel?

With an elongated, wriggling, serpentine body, the eel fish is a fish without pelvic and pectoral fins, the weight of which can reach up to 25 kg and a length of up to 4 m. There are two types of eels: sea eel - “anago” and freshwater - “ unagi." They have a similar taste, but sea eels have thicker skin, so they are cheaper than their freshwater counterparts.

1. Tender, juicy meat, a pleasant sweetish taste, similar to salmon and squid, are not the only things that eel fish has. Eel meat contains an enormous amount of phosphorus. It balances the pH level in the body, speeds up metabolism, and removes toxins.
2. Eel meat is perfectly soaked and retains the taste of sauces and seasonings for a long time. It is for this reason that it is popular in many cuisines around the world.

Eel fish - how to cook?

Unknown to many, eel, like any fish, tolerates any heat treatment very well. This explains that eel fish, the recipes for which 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.

1. Often, fish is prepared in kabayaki style. Fillet, whole fish or skewers are breaded and fried on a grill or frying pan, pouring a sauce of soy sauce, sake, sugar and mirin over the meat.
2. The Shirayaki style is similar to Kabayaki. The only difference is the absence of sauce when frying. 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 frying pan. The washed fish is dried, cut into pieces with bones, breaded in flour and fried in oil for 10 minutes. Season after excess oil has been removed. Uneaten pieces are stored in wine vinegar in the refrigerator.

Ingredients:

• eel – 1.2 kg;
• wheat flour – 200 g;
• corn flour – 100 g.

Preparation

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

Baked eel

Using the kabayaki technique, oven-baked eel turns into a true Japanese favorite. Cooking takes place on high temperature. Rub the fillet with oil and bake for 7 minutes. at 290°C. Spread with sweet soy sauce and keep in the oven for another 1 minute. As the eel caramelizes, it acquires sweet flavors and aromas and a glossy surface.

Ingredients:

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

Preparation

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

Braised eel

A simple process for preparing eel fish is stewing. This is a fatty fish, which, like pork belly, best reveals its texture, taste, and melts in the mouth if quickly fried in hot oil at 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.

Preparation

1. Cut the fillet pieces from the skin side.
2. Place skin side down in hot oil and, holding with a spatula, fry for 2 minutes. Turn over and simmer for 1 minute, remove.
3. Add everything except the vinegar to the pan and cook for 2 minutes.
4. Add eel pieces and vinegar.
5. After which, the fish stewed eel simmers for 10 minutes.

Smoked eel

As a rule, eel fish for sushi, declared smoked by restaurants, is fried eel using the kabayake technique. It is inferior in taste to home-smoked eel, which is hot-smoked. Before this, it is salted for 24 hours, washed and dried in the refrigerator to form a sticky film, which helps the smoke stick better.

Ingredients:

• two eels – 1 kg each;
• salt – 100 g.

Preparation

1. Wash the gutted eels, dry and rub with salt, at the rate of 50 g of salt per 1 kg.
2. Refrigerate 24 hours.
3. Rinse, pat dry and cool on a wire rack for 12 hours.
4. Using oak chips, preheat smoker to 90°C.
5. In a horizontal position, place the eels on your stomach; in a vertical position, hang them upside down.
6. Check readiness after 60 minutes.

Eel on the grill

There are two countries where the topic of how to grill eel has been 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 eel is not skinned. The fish is cut into pieces, put on a skewer, alternating with laurel, sprinkled 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.

Preparation

1. Whisk the juice of one lemon with a pinch of salt and pepper.
2. Brush the eel pieces with oil and place on skewers, alternating with bay leaves.
3. Pour over the sauce and place on the grill.
4. Fry, turning, 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. Fresh fish is used to make soups, stew or bake in green herbal or red sauces with tomatoes. Smoked is used in salads, sushi, pizzas and dough rolls.

1. When it comes to the topic: how to cook eel fish, it is better to be guided by universal rules that work with any type of fish. Stew or bake eel for no more than 15 minutes. The oven temperature should not exceed 200°C.
2. When stewing and baking, it is better to use soft, herbaceous sauces with a small amount of acidity. For salads, on the contrary, dressings with a rich amount of acid are more suitable, which will highlight the taste of smoked eel.

Eel soup

One of the most challenging dishes to demonstrate how to cook eel fish to 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, with grilled and poached eel meat, crispy onions, hearty 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 pcs.

Preparation

1. Boil pork in water and vinegar for 5 minutes.
2. Drain, rinse, place in 3 liters of water, season and cook for 2 hours.
3. After 60 min. Grill one onion and ginger and add to the broth.
4. 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 water and cook for 15 minutes, strain.
5. Season one part of the eel with starch and fry. The second, season with turmeric and ginger.
6. Fry the onion, soak the noodles for 10 minutes.
7. Mix two broths. Blanch the noodles in the broth and place in a bowl with eel, herbs, chili pepper, and fried onions.

Salad with eel

Like many fatty fish, eel acquires rich flavors and aromas when smoked. They are skillfully used not only when preparing sushi, but also in such a spectacular dish as eel salad. In this version, the buttery, skinless fillet pairs beautifully with the freshness of the greens, 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 salad – 150 g;
• oil – 40 ml;
• capers – 10 g;
• lemon juice – 20 ml;
• Dijon mustard – 5 g.

Preparation

1. Fry the bacon in a dry frying pan.
2. Whisk the last 4 ingredients.
3. Connect all the components together.

Roll with eel

Many people know that eel is a fish for rolls, and this is the most popular use of the product. Often, eel is used in cooking uramaki - inside out rolls. Pieces of fried eel are placed on top of the rice and covered with sauce. The roll is filled with avocado and salmon. As a result, it develops creamy textures and sweet and salty 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.

Preparation

1. Place nori on film and spread rice on top.
2. Turn rice onto film, fill with avocado, salmon, caviar. Roll it up and remove the film.
3. Cut the eel into pieces and heat in the oven.
4. Place on top of the roll and press with film. Cut the roll into pieces, remove the film, brush 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. Braised 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;
• butter – 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.

Preparation

1. Simmer the eel pieces, herbs and onions in oil for 3 minutes. Sprinkle with flour, add wine and stir.
2. Simmer for 15 minutes. over low heat.
3. Remove the eel, puree the sauce in a blender and rub through a sieve.
4. Return the fish to the pan along with the sauce, heat through, season with 20 ml of lemon juice and a pinch of salt.

Pizza with eel

The variations on the theme of how to bake fish are endless. Some of them are daring and unusual, but at the same time they show how wide the culinary world is. This is exactly what pizza is, combining tortilla, mozzarella, unagi sauce and fried eel. The experiment turned out to be successful: the pizza is tasty, aromatic, 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.

Preparation

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

Eel sauce

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

1. To prepare miso paste sauce, you need to mix 300 g of paste with 240 ml of mirin, 120 ml of sake and 30 g of sugar and simmer for 30 minutes.
2. The main advantage of the sauces is that they can be stored refrigerated for 60 days.