Smoked eel recipes. What can be cooked from smoked eel. Eel fish - how to cook

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.

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.

1. 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.
2. 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.

1. Often, the fish is cooked 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.
2. 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

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

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

1. Cut the fillet pieces on the side of the skin.
2. Place skin side down in hot oil and, holding with a spatula, fry for 2 minutes. Flip and simmer 1 minute, remove.
3. Add everything except vinegar to the pan, cook for 2 minutes.
4. Add pieces of eel, vinegar.
5. 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

1. Rinse 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, dry and cool on a wire rack for 12 hours.
4. Using oak wood chips, heat the smoker to 90°C.
5. In the horizontal - put the eels on the stomach, in the vertical - hang upside down.
6. 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

1. Whisk the juice of one lemon with a pinch of salt and pepper.
2. Lubricate the pieces of eel with oil and put on skewers, alternating with laurel.
3. Drizzle with sauce and place on the grill.
4. 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.

1. When it comes to the topic: how to cook eel fish, it is better to follow the general rules that work with any kind of fish. Stew or bake eel should be no more than 15 minutes. The oven temperature must not exceed 200°C.
2. 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 onion- 10 g each;
• chili - 1/2 pc.

Cooking

1. Boil pork in water and vinegar for 5 minutes.
2. Drain, rinse, put in 3 liters of water, season and boil for 2 hours.
3. After 60 min. Grill one onion and ginger and put into 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 the water and cook for 15 minutes, strain.
5. Season one part of the eel with starch and fry. 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 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 option, buttery, skinless fillet pairs perfectly with the freshness of herbs, the acidity of the dressing, and the crunch of 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

1. Fry the bacon in a dry frying pan.
2. Beat the last 4 ingredients.
3. 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

1. Put the nori on the film, spread the rice on top.
2. Turn the rice onto a film, fill with avocado, salmon, caviar. Roll up, remove the film.
3. Cut the eel into pieces, heat in the oven.
4. 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

1. Stew the eel pieces, herbs and onions in oil for 3 minutes. Sprinkle with flour, add wine and stir.
2. Simmer 15 min. on a small fire.
3. Remove the eel, and beat the sauce in a blender and wipe through a sieve.
4. 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

1. Put the grated cheese on the tortilla, pour over the sauce.
2. Arrange the eel pieces and bake for 3 minutes. at 250°C.
3. 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.

1. 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.
2. The main advantage of sauces is that they can be stored in the cold for 60 days.

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

The eel is unpretentious and can live in various reservoirs. So, for example, you can meet him in the waters of the Mediterranean Sea, in countries such as England, France, Ireland and Iceland. In these places lives a large, adult individual.

In the rivers of the Atlantic coast of America from Guiana and Panama in the south to Greenland in the north, a very close subspecies lives, 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 valued, especially when smoked. According to the Japanese, eel contains many vitamins and other useful substances, it is considered in Japanese cooking as a medicinal and healthy dish. Smoked eel dishes are very useful for men, as the substances contained in eel have a beneficial effect on man's health. Smoked eel unagi is used for making sushi, rolls, sashimi. In Japan, smoked eel dishes are considered expensive, most often they are treated to guests.

In Russia, river eel is common in the rivers of the Baltic and Belarus, and only there it serves as an object of fishing. 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, so a live eel is very difficult to hold in your hands.
In nature, there are two forms of eels - sharp-headed and wide-headed. Sharp-headed eel is more valuable, wide-headed. The fat content of the sharp-headed reaches 27.5%, while in the wide-headed - only up to 12-19%.

Eel has gained considerable fame in cooking. The fish is fried, stewed, baked and smoked. Eel is sold at many fish markets in the city. You can buy eel both fresh and frozen, and already cooked, for example, hot smoked eel. Canned eel is also sometimes found, 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 River Thames, there is a small island, almost all over the world known for its eel pies. This dish is served both hot and cold. Many people come here to try it. And so that no one makes a mistake on the road, the island is called Il-Pai, that is, "eel pie."

French and Belgian delis prepare eel matelot. The fish is stewed in a broth with the addition of shallots fried in butter with flour, red wine and herbs. By the way, eels are often stewed. For a change - with garlic, herbs, spinach, prunes. In Italy, filleted eel is also grilled and served with fresh lettuce. In Lithuania - smoked and offered with beer. In addition to an adult eel, a young one is also used in cooking - a small translucent fish. Such a "trifle" is simply fried in hot olive oil, adding garlic, pepper and salt.
Butchering a live eel is a real art. Professionals advise holding a slippery carcass firmly with a paper or linen towel and hitting his head on a hard surface (or use wooden mallet), then pierce the head of the fish with a sharp knife, wash 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 process 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 insides, and rinse again. Small eels are deep-fried (they are not cleaned at all), large eels are smoked, fried, grilled, 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 slightly marinate it in soy sauce infused with ginger and honey.

Eel fresh boiled in marinade

Ingredients:

• per 1 kg of fish
• 1 parsley root 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. Put in an enameled or ceramic dish. Prepare the marinade, for which cut into thin rings onion, boil water with vinegar, salt, sugar and spices, dip the onion into it, boil again, and then cool. Pour the fish with this marinade, put in the cold. Serve garnished with pickled vegetables and parsley sprigs. In order for the eel to be well saturated with the marinade, it is better to cook it the day before. Can be stored in the refrigerator for 3-4 days.

Natalya Petrova, specially for the site

Photo: Depositphotos.com/@Jim_Filim

Eel is a fish, the calorie content of which is comparable to fatty pork. But unlike the latter, eel is rich in polyunsaturated fats, which do no harm to our body. Eel meat is very soft, so this fish is very much appreciated in cooking and real delicacies are prepared from it. Especially her taste qualities 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. Two centuries ago, no one could understand whether an eel is 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.

To date, there are about 700 types of acne, which are not much different from each other. Their main difference is in their habitat. Some fish live in fresh water, because they are called so, river eels. Others spend their lives in the ocean and these are the conger eels. There are also European and American species.

In our country, such an unusual fish can be found in the waters of the Baltic basin, and sometimes in the Volga and in the 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 fish species, the eel does not have ventral 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 - 120 cm.
• Thanks to its powerful jaws with sharpened teeth, the eel can prey on lobsters, crabs, small fish and even birds.

It is quite difficult to hold such a fish in your hands, because it is not only slippery, but also very strong, and besides, dodgy. If you lower it to the ground, then it will quickly crawl away like a snake. By the way, at night an eel can crawl out onto 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 still lucky enough to see a fresh or frozen eel, then do not pass by. Despite its intimidating appearance, the eel has a 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 already cleaned in this form, but you will have to tinker with fresh.

Ingredients:

• acne;
• carrots and onions;
• five - six tubers of young potatoes;
• half a lemon;
• ½ tsp. turmeric and paprika;
• salt, pepper, oil, any herbs.

So that when cleaning the fish does not slip out of your hands, rub it with coarse salt.

Cooking method:

1. Cut the eel carcass, salt, pepper, sprinkle with citrus juice and leave to marinate.
2. We cut the potatoes in half, cut the carrots into cubes and steam the vegetables until half cooked.
3. Now we take three tablespoons of sunflower oil, pour all the dry spices into it.
4. Saute onion half rings in oil.
5. We combine vegetables with onions and part of the marinade, put them in a mold.
6. With the remaining sauce, rub the eel and put 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, then 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 cup 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. Turn off the heat and stir thoroughly and quickly.
2. After five minutes, put the 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 aromas and smells of smoke well. In many countries, it is smoked eel that 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. First of all, you need 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 composition on fire, boil and cool.
2. Now we move on to preparing the eel. The fish must be cleaned of mucus, clean the gills and remove all the insides. We lower the carcass into the brine and leave it for at least 6 hours, or better, for two days.
3. We wash the pickled eel and give it time to dry. At this time, we fill the smokehouse with chips. For these purposes, you can use sawdust of alder, oak or fruit trees.
4. We place the eel in the smoker and bring to readiness.

You can determine whether the eel has been smoked or not by appearance. The abdomen should open, and wrinkles will appear on the skin.

For those who do not have a special smokehouse in the house, the 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, put it in the abdomen bay leaves. We leave the fish for 10 hours.
2. Now we make a smokehouse from a barrel. To do this, put in it electric stove, from above we determine the pan 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. We close it and leave it to smoke for 5 hours.

Eel stewed with tomatoes

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

Ingredients:

• acne;
• a pound 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, sauté the onion half rings for two minutes, and then put the pieces of fish.
3. Chop the tomatoes with a blender and together with grated garlic send to the fish with onions. Fry the food for several minutes until the fish acquires a beautiful shade.
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 is what they call their National dish Japanese chefs. If you want to cook sushi and rolls with eel, but are afraid to take fresh fish, then take already smoked.

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

We will not talk about how to properly cook rice for sushi, but let's go straight to their preparation:

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

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

Cooking method:

1. Cut the eel into strips. Peeled avocado cut into strips.
2. Lay the cling film on the bamboo mat and then the nori sheet, rough side up.
3. Now we spread the rice and distribute the filling of fish, caviar and avocado. Wet the edges of the nori and carefully roll up the roll.

Such fish is very oily, and the marinade will remove excess fat and add ready meal delicate, irresistible taste.

Ingredients:

• acne;
• bulb;
• a spoonful of vinegar;
• three cloves of garlic;
• six peas of pepper;
• three cloves;
• anise, thyme, turmeric;
• salt, oil.

Cooking method:

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

Many sea and river inhabitants were valued by cooks different countries for your 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 in a wide range of dishes. About what can be prepared from smoked eel, and will be discussed in this article.

Variety of dishes

Eels are river and sea. This piquant fish, practically without bones, has been used in the cooking of various peoples for a long time. Snacks, salads, soups, main dishes were prepared and are being prepared from smoked eel. It has a very pleasant taste.

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

Cooking

salad mix

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

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

Cooking

Rolls

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

Cooking

1. On a special bamboo mat, lay the nori upside down with the rough side.
2. We place a thin layer retreating from the edge by about one and a half centimeters. It is most convenient to do this with hands moistened with cold water.
3. On top of rice - wasabi, but be very careful! You can overdo it out of habit.
4. Eel and cucumbers cut 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. Moisten a strip of nori sheet without filling with water and stick to the resulting roll. This way it will keep its shape.
7. Serve with marinated ginger and soy sauce.

Eel with mushrooms

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

Cooking

1. We free the eel from the bones and skin. Cut into slices.
2. Cut the mushrooms into slices and fry in oil.
3. Lettuce is torn by hand.
4. Cucumbers with tomatoes cut into cubes. Onion cut into pieces 1-1.5 cm in length.
5. We mix everything in the appropriate bowl and season with olive oil and lemon juice. Salt and pepper, sprinkle with paprika. Ready!

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

Smoked Eel Soup Yanagawa Nabe

Smoked eel dishes exist 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 onion feathers, sesame seeds.

Cooking

1. Pepper, onion and zucchini zucchini cut into strips and fry in vegetable oil. Pour a drop of Teriyaki sauce into the passerovka.
2. Dissolve Hon-dashi broth in water and bring to a boil.
3. We put the finely chopped eel in the broth, send the passerovka there, pour in the egg and bring it over low heat to a state where it will drag on.
4. Before serving on a plate, first pour a pinch of sesame seeds, then pour in the soup and pour in the chopped green onions.