The eel is an unusual snake-shaped fish. There are many recipes for its preparation and each of them has its own characteristics, making it very tasty, soft and aromatic.
It is necessary
-
- Eel in green sauce:
- eel - 1, 5-2 kilograms;
- water - ¼ glass;
- egg - 3-4 pieces;
- lemon - 2 pieces;
- oil - 1 glass;
- white wine - ¾ glass;
- herbs (mint
- sage
- chervil
- parsley and sorrel) - 1 bunch each;
- salt
- pepper to taste.
- Blue eel:
- eel - 4 pieces (200 grams each);
- white wine - 2 glasses;
- water - ¾ tablespoon;
- vinegar (with herbs) - 3 tablespoons;
- salt - 1 teaspoon;
- bay leaf - 2 pieces;
- mustard - ½ teaspoon;
- sage - 1 teaspoon;
- black peppercorns - 10 pieces;
- onions - 100 grams;
- carrots - 100 grams;
- celery (root) - 100 grams;
- parsley - 1 bunch.
- Eel with horseradish:
- eel - 500 grams;
- horseradish - 100 grams;
- flour - 1 tablespoon;
- vegetable oil - 3 tablespoons;
- salt
- vinegar 3% - to taste.
Instructions
Step 1
For this great Belgian dish, choose small eels. Rinse them thoroughly in cold water and pat dry with a paper towel. Then remove the heads, carefully peel off the skin and cut the carcasses into small pieces approximately 5 centimeters long.
Step 2
Pour oil into a saucepan and put the pieces of eel there, salt, pepper and sprinkle with finely chopped herbs (mint, sage, chervil, parsley and sorrel).
Step 3
Put on medium heat and simmer, stirring constantly for 10-15 minutes, then add white wine and water so that this liquid completely covers the eel. Reduce heat and simmer for about 12-15 minutes.
Step 4
While the fish is cooking, prepare the sauce. To do this, using a whisk or mixer, beat the yolks thoroughly, add lemon juice and beat again.
Step 5
Remove the fish pan from the heat, transfer the eel to a platter, pour over the sauce and let cool. Only then serve.
Step 6
To cook eel "blue", take pieces of fish, wash thoroughly in cold water, but do not dry.
Step 7
Cut the onions and carrots into rings.
Step 8
Finely chop the celery root and leave the parsley in the bunch.
Step 9
Place vegetables and herbs in a saucepan, add water, wine, vinegar and simmer for 20-30 minutes.
Step 10
Then put the pieces of eel in a saucepan, salt and pepper, add mustard, sage, bay leaf and put on low heat. Simmer for about 15-20 minutes.
Step 11
Place the finished eel on a plate and serve.
Step 12
Usually, boiled potatoes and vegetable salad are served as a side dish for blue eel.
Step 13
To cook eel with horseradish, put the horseradish grated on a fine grater in a greased pan in a pan, put the horseradish grated on a fine grater, put the fish on top. Add water, salt, vinegar and simmer until half cooked.
Step 14
Then drain part of the broth, add flour and butter, mix everything thoroughly and pour the resulting mass into the fish. Simmer for another 15-20 minutes. Transfer to a platter and serve hot.
