Baked Eels Recipes

BAKED EELS

Steps:

• Preheat oven to 400F and lightly butter a baking dish.
• Cut fish in two- or three-inch pieces; wash in salted water and dry thoroughly.
• Dredge with flour, season with salt and pepper and place in prepared pan.
• Dot with butter and add water to prevent burning.
• Cover and bake for 15 minutes or until fish is browned.

EEL WITH OLIVES, CHILES, AND CAPERS (ANGUILLA LIVERNESE)

Steps:

• 1. Preheat the oven to 450°F.
• 2. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper flakes and bring to a boil over medium heat.
• 3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish.
• 4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter, sprinkle with the chopped fennel, and serve immediately.

BAKED SMOKED EEL PIE

Steps:

• Preheat oven to 400 degrees.
• Cut the vegetables into 1 inch pieces and separately steam until tender.
• Check mussels and discard bad ones.
• Heat wine in a pan, add the mussels and cover.
• Cook over high heat for a few minutes until mussels open, discarding any that are still closed.
• Remove the mussel meat from the open shells.
• Cut the eels into 2 inch pieces.
• Heat oil in a frying pan, add the eel pieces, and cook quickly to brown all over.
• Season well and place in the bottom of a 9 1/2 inch square pie dish, about 1 1/2 inch deep.
• Scatter the vegetables over the eels and season, then add mussels.
• Pour over the fish stock and dot with butter.
• Cut out a strip of pastry about 3/4 inch wide and press on to the rim of the pie dish.
• Then cut out an oval piece of pastry, which is just larger all around than the dish.
• Brush a little water over the pastry rim and top with the pastry lid.
• Press together to seal, then trim off excess pastry, knock up the edges and flute.
• Brush a little beaten egg over the lid and use a sharp knife to make a hole in the center.
• Bake the pie for about 20 minutes, or until the pastry has risen and is golden brown.
• Remove from the oven and allow the pie to cool for 10 minutes before eating.