Marinated Eel Recipes

MARINATED EEL (ANGUILLA MARINATA)

Steps:

• In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil.
• Add the onions, garlic, thyme, bay leaves, peppercorns, and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
• Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
• Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
• Then heat 2 Tblsp. of olive oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
• Transfer the eel to a shallow 9- by- 12-inch glass, porcelain or enameled baking dish and pour over it the hot marinade.
• When it is at room temperature, cover the dish with plastic wrap and refrigerate for at least 24 hours.
• To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.

MARINATED EEL

Steps:

• Start several hours in advance of dinner. Mince or crush the garlic cloves and mic with sugar and balsamic vinegar in a non-reactive sauce pan (like Calphalon). Bring the mixture to a boil and allow it to cook until it has been reduced to about 6 cups. Remove from the heat. Heat 6 cups of olive oil in a dutch oven. Whil oil is heating, cut eel into bite-sized chunks, season with salt and pepper, and roll in flour. Now check the oil using the "water test" to make sure it's the right temperature: sprinkle a few drops of water on the oil-if they pop the oil is good to go (be careful of the hot oil!). Drop only 3 or 4 pieces of eel into the oil at a time. Once they turn golden brown, test to make sure they are cooked through (it should take about five minutes or so). Drain on plate with paper towels. Once all of the eel is deep fried, place the chunks in a large bowl and pour the reduced vinegar mixture over them to marinate. Place in refrigerator about an hour before dinner, remove the eel, drizzle with olive oil and herbs, and allow it to reach room temperature (or as close as possible) before serving. Serves-whomever will eat it.

JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)

Steps:

• Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
• Bring to the boil, then simmer until reduced by half.
• Skewer eel steaks so that they will remain flat during cooking.
• Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
• Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
• Repeat previous step once more.
• Serve hot over rice.