Smoked eel is a delicious fish product that can be found in unusual soups, savory salads and main courses, in which its taste is most fully revealed.
It is necessary
-
- For the first recipe:
- smoked eel;
- fish broth;
- Apple juice;
- beet;
- onion;
- vegetable oil;
- butter;
- cream;
- salt;
- pepper;
- Apple;
- sour cream.
- For the second recipe:
- prunes;
- Chinese cabbage;
- smoked eel;
- pine nuts;
- olive oil;
- cognac;
- lemon juice;
- mustard;
- greens;
- pomegranate seeds.
- For the third recipe:
- smoked eel;
- vegetable oil;
- olive oil;
- onion;
- dark beer;
- salt;
- pepper;
- bay leaves;
- starch;
- milk;
- egg yolk;
- greens.
Instructions
Step 1
For the puree soup, take 350 grams of smoked eel and remove the skin, head and bones. Pour 800 grams of fish stock and 400 grams of apple juice over them. Bring to a boil and simmer for half an hour over the lowest heat. Then strain the broth. Cut the eel flesh into small pieces and refrigerate.
Step 2
Take 500 grams of beets, peel and chop into small cubes. Peel two onions and chop as small as possible. Pour enough vegetable oil into a hot deep frying pan and fry the onions and beets in it. Then pour in the strained broth, cover the pan with a lid, reduce heat to low and simmer for 45 minutes. Grind the contents of a skillet with a blender and add 250 grams of heavy cream. Heat the resulting mass and season with salt and pepper to taste.
Step 3
Peel the apple, remove the core and seeds, cut into small cubes. Salt in 100 grams of butter, add a little salt. Transfer the beetroot mixture to a bowl, add apple and eel slices. Serve with sour cream.
Step 4
Make a salad. To do this, soak 80 grams of prunes in warm boiled water. Let it swell, then grind. Chop 200 grams of Chinese cabbage and place in a salad bowl.
Step 5
Cut 400 grams of smoked eel fillets into thin strips and add to the cabbage. Sprinkle the eel with 50 grams of pine nuts and chopped prunes. Season the salad with a mixture of 2 tablespoons of olive oil, the same amount of brandy, one tablespoon of lemon juice and half a teaspoon of mustard. Mix all the ingredients, garnish with chopped herbs and pomegranate seeds.
Step 6
To prepare smoked eel in a sauce, take 700 grams of fish, cut into portions and fry on both sides in vegetable oil. Cut one onion into medium rings and salve in olive oil.
Step 7
Pour the onion with two glasses of dark beer, bring to a boil and season with salt and pepper. Add portions of eel and simmer for another 7 minutes. In a separate bowl, prepare a mixture of 1 tablespoon of starch, 100 grams of milk and one yolk. Pour the mixture over the eel, add a few bay leaves and simmer for a few more minutes. Garnish with fresh chopped herbs when serving.
