Recipe for Amur eel fish. Fried conger eel recipe. Dishes with eel

An eel is a fish that looks very similar to a snake. Its meat is very tender with a high fat content - up to 25%. That is why dishes made 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, but the recipes are not particularly difficult, and any housewife can master them.

Eel in Flemish

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 butter
• 125 grams sorrel
• 250 grams 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 this, 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 them with a kitchen towel, chop them finely and add 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 egg yolks with lemon juice, then pour the mixture into the pan and immediately turn off the heat under it. Eel prepared in this way should be served cold, and it is better to use thinly sliced ​​lemon as a decoration.

Eel with sauce

To prepare 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 entrails, wash the fish under water and cut into portions. Then we salt it and, sprinkled with vinegar, put it in a salted decoction of roots and spices, and cook over low heat. We cook potatoes as a side dish. Serve separately with hollandaise sauce or mayonnaise with gherkins. Now you know how to cook eel, and you can cook it often.

Belonging to the eel family and living in the North Atlantic. They grow up to 3 meters in length, often reaching a weight of 110 kg.

In cooking, sea eels are often used to prepare various dishes. In this article we will present you several recipes where these snake-like fish are the main ingredient.

Frying eels in a frying pan

Sea eel (recipes with this product will be presented below) is a very nutritious fish. It contains a lot useful vitamins and minerals. This fish is especially popular in Asian countries. Sushi and other dishes are made from it. We decided to tell you about how to properly fry sea eels. For this we need:

• sea ​​eel - 1 pc.;
• medium-sized lemon - 2 pcs.;
• light flour - about 100 g;
• vegetable oil - at least 1/3 cup;
• pitted olives - 10 pcs.

Fish processing

Before cooking conger eel, it must be deprived of all existing mucus. To do this, wash the fish thoroughly, and then rub cooking oil into it. After keeping the product in this form for about ¼ hour, it is rinsed again in cold water, but at the same time the belly is ripped open and all the entrails are removed. The head and tail are also cut off from the eel. Subsequently, it is chopped into medium pieces no more than 5 centimeters thick and dried with paper towels.

Frying process

Sea eels take longer to fry than regular fish. To do this, pour vegetable oil into a saucepan and heat it up very much. Meanwhile, pour flour into a not very deep plate, and then roll in the pieces of fish one by one.

After the oil begins to boil, place the eels in it and fry on both sides until a brownish crust appears.

Serve for family dinner

Now you know how conger eel is fried. Recipes for cooking dishes using this fish are very simple.

After the product is browned on both sides, place it on a plate. Then the eel pieces are sprinkled with lemon juice and served along with olives and a slice of bread.

on the stove

If you want to get a stewed dish rather than a fried one, we recommend using this recipe. Using it, you will make real fish goulash, which can be served along with any side dish.

So, for the stew we will need:

• eel - approximately 600 g;
• white onion - large head;
• bell pepper - 2 pcs.;
• garlic cloves - 2 pcs.;
• sunflower oil - 4 large spoons;
• tomato paste - large spoon;
• dry white wine - a full glass;
• sprigs of parsley and dill - 50 g each;
• ground and table salt - to taste.

We process products

Stewed conger eel, the photo of which is presented in this article, is a tasty and satisfying dish. Before preparing it, it is necessary to process all the products.

White and bell peppers are washed well, the peel and stalks are removed, and then cut into small cubes. As for garlic, it is grated or crushed. Also rinse the sprigs of dill and parsley separately, and then finely chop them with a knife.

Pre-frying vegetables

To obtain the most aromatic dish, vegetables are first fried in a frying pan. To do this, pour sunflower oil into a deep saucepan and heat it over high heat. Then add bell pepper to it and onion. Stirring regularly, fry the ingredients until completely transparent.

Extinguishing process

After the vegetables are thoroughly fried, pre-processed and chopped eels are placed on them (see above for how to process). Next, add dry white wine, a little water (about ½ cup), add tomato paste, pepper, salt and chopped herbs. All ingredients are covered with a lid and simmered under it for about half an hour.

After this time, the volume of water in the pan should decrease noticeably, and the eels should become as soft and aromatic as possible.

Serving for lunch

Having prepared a kind of fish goulash, it is immediately flavored with grated cloves of garlic and presented to the table. To do this, put your favorite side dish on a plate, then generously pour it with tomato broth and vegetables and place a few pieces of sea eels.

This hearty and nutritious dish is served for lunch along with a slice of bread and some salad.

How to cook conger eel in the oven?

There are many ways to prepare conger eel. We talked above about how to stew and fry it. However, some cooks prefer to bake this type of fish in the oven.

So, to prepare a delicious lunch we will need:

• sea ​​eel - 3 pcs.;
• table rock salt - use to taste;
• ground pepper - to taste;
• breadcrumbs - about 250 g;
• butter - approximately 140 g.

Preparing the fish

To prepare baked eel, wash it well and then rub in rock salt. This is necessary in order to remove all existing mucus from the fish.

After keeping the salted product for ¼ hour, it is again immersed in cold water, but at the same time they rip open the belly and take out all the internal parts. The head and tail are also cut off from the eel.

Forming the dish

Having processed sea ​​fish, it is generously lubricated with soft butter. Then mix breadcrumbs and ground pepper in a separate bowl. Roll the eels in the resulting mixture and place them on a dry baking sheet.

Heat treatment process

After all the fish, coated in breadcrumbs, is on the sheet, it is immediately sent to a preheated oven. Cook sea eels at a temperature of 190 degrees for 38 minutes. During this time, the product should become as soft and rosy as possible.

If you only have one eel, it is better to bake it in foil. Additionally, you can add any vegetables and herbs to it.

Presenting the dish to the dinner table

After cooking the sea eels in the oven, carefully remove them. Having beautifully arranged the fish on a plate, it is decorated with a mayonnaise mesh, as well as slices of fresh lemon and sprigs of herbs. In this form, a tasty and nutritious lunch is presented to the table. In addition to it, you can make a salad of fresh vegetables or prepare any side dish (optional).

Let's sum it up

As you can see, there is nothing complicated in preparing sea eels at home. It should be noted that, using this product, some cooks do not only but also the first.

The principle of making soup is very similar to the process of stewing eels. Only instead of a saucepan you should use a saucepan, and instead of wine - a regular one drinking water. Ukha from such fish turns out to be very rich and satisfying.

Options for preparing eel ear.
1) Ear with onions, roots and parsley; with green onions, dill and spices - salt, bay, pepper.
2) Fish soup cooked with vegetables: onions, carrots, potatoes, fresh tomatoes. Slicing fish. Cooking time for the fish soup, infusing for taste.

How to cook eel on skewers and a grill. Cutting and slicing eel for different types kebabs. Pre-marinating, ingredients for marinades. Recipes:
1) Eel skewer with eggplant and tomatoes.
2) Shish kebab marinated in red sauce, wine, spices, and herbs.

Unusual eel dishes. Rice flour noodles with smoked eel. Basic recipe for making noodles with fish (somewhat reminiscent of making heh, but without vinegar, with sweet and sour sauce). Noodles with bell pepper, garlic, ginger, white or savoy cabbage, sesame seeds, cashews.

Making rolls with smoked eel. Smoking fish after preliminary salting and drying.

Preparation of ingredients you will need: round boiled rice, cucumber or avocado, fried sesame seeds, other spices, seaweed. Assembly - forming and cutting rolls. Serve with sauces.

How to cook eel in the form of a dish called “sushi”. General points for preparing the dish. Salting and smoking fish. Recipes:
1) Sushi nigiri with rice, eel, fried sesame and seaweed leaves - nori.
2) “Philadelphia” with the same name cheese, salted salmon, fresh cucumbers.

Two options for preparing fried eel:
1) Grilling marinated fish on coals with garlic, lemon, vegetable oil and spices.
2) Japanese recipe eel called "unagi" with soy sauce ( fish sauce), sesame oil(for piquancy), boiled rice and rice vinegar.

Eel dishes in the smokehouse. Preparation of fish, firewood and smoking apparatus. Soaking the chips. Preliminary salting of fish with spices and drying to the required condition. Placing eels in the smokehouse. Temperature support, smoking time. Ripening and use.

A detailed description of the preparatory stages - preparing fish for smoking. Selecting wood and soaking wood chips. What you need to know about properly preparing your smokehouse. Description of the process of smoking eels with cold smoke. Temperature conditions, holding time of fish in the smokehouse.

On this page we present to your attention the eel fish. Recipes for preparing dishes from eels and a list of recipes for dishes from other types of fish can be found in the “” section.

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Eel is a fish whose calorie content is comparable to fatty pork. But unlike the latter, eel is rich in polyunsaturated fats, which do not cause any harm to our body. Eel meat is very soft, so this fish is highly valued in cooking and real delicacies are prepared from it. Its taste qualities are especially 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. Just two centuries ago, no one could understand whether an eel was 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.

Today there are about 700 species of eels, which differ little from each other. Their main difference is in their habitat. Some fish live in fresh water, which is why they are called river eels. Others spend their lives in the ocean, and these are conger eels. European and American species are also distinguished.

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

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

Ingredients:

• acne;
• carrots and onions;
• five to six tubers of new potatoes;
• half a lemon;
• ½ tsp each turmeric and paprika;
• salt, pepper, oil, any greens.

To prevent the fish from slipping out of your hands when cleaning, rub it with coarse salt.

Cooking method:

1. We cut up the eel carcass, add salt and pepper, sprinkle with citrus juice and leave to marinate.
2. Cut the potatoes in half, cut the carrots into cubes and steam the vegetables until half cooked.
3. Now take three tablespoons of sunflower oil and pour all the dry spices into it.
4. Sauté onion half rings in oil.
5. Combine the vegetables with onions and part of the marinade, put them in a mold.
6. Rub the remaining sauce over the eel and place it on top of the vegetables.
7. Bake in the oven for 20 minutes, temperature – 220 degrees.

Delicate creamy soup

In Japanese cuisine, snake-shaped fish dishes are quite common. And if you are a fan of exotic dishes, 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 glass 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. Reduce heat, mix everything thoroughly and quickly.
2. After five minutes, add 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 the aromas and smell of smoke well. In many countries, smoked eel 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. The first step is 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 mixture on the fire, boil and cool.
2. Now let's move on to preparing the eel. The fish must be cleaned of mucus, the gills cleaned and all entrails removed. Place the carcass in brine and leave for at least 6 hours, or better yet, two days.
3. We wash the pickled eel and give it time to dry. At this time, fill the smokehouse with wood chips. For these purposes, you can use sawdust from alder, oak or fruit trees.
4. Place the eel in the smokehouse and cook until done.

You can determine whether an eel is smoked or not by appearance. The abdomen should open and folds will appear on the skin.

For those who do not have a special smokehouse in their home, an 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, and place bay leaves in the belly. Leave the fish for 10 hours.
2. Now we are making a smokehouse from a barrel. To do this, put an electric stove in it, place a frying pan on top 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. Close it and leave to smoke for 5 hours.

Eel stewed with tomatoes

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

Ingredients:

• acne;
• half a kilo 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, saute the onion half rings for two minutes, and then add the fish pieces.
3. Grind the tomatoes in a blender and, together with grated garlic, add them to the fish and onions. Fry the food for several minutes until the fish acquires a beautiful color.
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 - that's what they call it National dish Japanese chefs. If you want to make sushi and rolls with eel, but are afraid to take fresh fish, then take already smoked fish.

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

We won’t talk about how to properly cook sushi rice, but let’s move straight to their preparation:

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

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

Cooking method:

1. Cut the eel into strips. Cut the peeled avocado into strips.
2. Place cling film on a bamboo mat and then a sheet of nori, rough side up.
3. Now lay out the rice and distribute the filling of fish, caviar and avocado. We wet the edges of the nori and carefully wrap the roll.

This fish is very fatty, and the marinade will remove excess fat and give ready-made dish delicate, unsurpassed taste.

Ingredients:

• acne;
• bulb;
• spoon of vinegar;
• three cloves of garlic;
• six peppercorns;
• three buds of cloves;
• anise, thyme, turmeric;
• salt, oil.

Cooking method:

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

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

The eel is unpretentious and can live in various bodies of water. For example, you can meet it in the waters of the Mediterranean Sea, in countries such as England, France, Ireland and Iceland. A large, adult individual lives in these places.

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

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

Eel has gained considerable fame in cooking. Fish is fried, stewed, baked and smoked. Eel is sold at many fish markets in the city. You can buy eel either fresh or frozen, or already cooked, for example, hot smoked eel. You can also sometimes find canned eel sold in large supermarkets. IN 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 known almost throughout the world for its eel pies. This dish is served both hot and cold. Many people come here specifically to try it. And so that no one takes the wrong path, the island is called Il-Pai, that is, “eel pie.”

French and Belgian gastronomes prepare matelote from eel. The fish is stewed in broth with the addition of shallots fried in butter, flour, red wine and herbs. By the way, very often eel is stewed. For variety - with garlic, herbs, spinach, prunes. In Italy, filleted eel is also grilled and served with fresh lettuce. In Lithuania, they smoke it and offer it with beer. In addition to adult eels, young eels are also used in cooking - a small translucent fish. This “trifle” is simply fried in hot olive oil, adding garlic, pepper and salt.
Cutting a live eel is a real art. Professionals advise holding the slippery carcass firmly with a paper or linen towel and hitting its head on a hard surface (or using a wooden hammer), then pierce the fish’s head with a sharp knife and wash off 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 treat it, then wash off the salt. Most important step in cutting, it is to tighten the skin with a stocking, then cut off the head, making a longitudinal cut, remove the entrails, and rinse again. Small eels are deep-fried (they are not cleaned at all), large ones are smoked, fried, grilled, and 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.

Fresh boiled eel in marinade

Ingredients:

• per 1 kg of fish
• 1 parsley 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. Place in an enamel or ceramic bowl. Prepare the marinade by cutting the onion into thin rings, boiling water with vinegar, salt, sugar and spices, putting the onion in it, boiling again, and then cooling. Pour this marinade over the fish and refrigerate. Serve garnished with pickled vegetables and parsley sprigs. To ensure that the eel is well soaked in the marinade, it is better to cook it the day before. Can be stored in the refrigerator for 3-4 days.

Natalia Petrova, especially for the site

Photo: Depositphotos.com/@ Jim_Filim