Sea Eels: cooking recipes

Sea eels are large fish belonging to the family of acne and living in the North Atlantic. They grow up to 3 meters in length, often reaching a mass of 110 kg.

In cooking, sea eels are very often used for cooking various dishes. In this article, we will present you several recipes, where the main ingredient is exactly these serpentine fishes.

Fry eels in a frying pan

Sea eel (recipes with this product will be presented further) is a very nutritious fish. It contains a lot of useful vitamins and minerals. Such fish is very 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:

• Eel sea - 1 pc .;
• Lemon small - 2 pcs .;
• Light flour - about 100 g;
• Vegetable oil - not less than 1/3 cup;
• Salt, stone, cooked - apply to taste;
• Olives without pits - 10 pcs.

Fish processing

Before preparing a sea eel, it must be deprived of all available mucus. To do this, the fish are thoroughly washed, and then rubbed into it with table salt. After enduring the product in this form for about ¼ hours, it is rinsed again in cold water, but at the same time ripping out the belly and taking out all the insides. Also, the head and tail are cut from the eel. Subsequently, it is shredded with medium pieces of not more than 5 centimeters thick and dried with paper towels.

The frying process

Sea eels are fried in a frying pan longer than usual fish. For this purpose, the vegetable oil is poured into the stewpan and is heated strongly. Meanwhile, in a not very deep dish, flour is poured in, and then the pieces of fish are alternately dropped.

After the oil begins to boil, it is laid out the eels and fried from two sides until the appearance of a brownish crust.

Serve for a family dinner

Now you know how to roast the sea eel. Recipes for cooking with this fish are very simple.

After the product is browned from two sides, it is spread on a plate. Then the pieces of eels are sprinkled with lemon juice and served to the table along with olives and a slice of bread.

Stew fish on the stove

If you want to get not fried, but stew, then we recommend using this recipe. Using it, you will make a real fish goulash, which can be served to the table along with any garnish.

So, for a stew we need:

• Eel - about 600 g;
• White onion - large head;
• Bulgarian pepper - 2 pcs .;
• Garlic teeth - 2 pcs .;
• Sunflower oil - 4 large spoons;
• Tomato paste - a large spoon;
• Dry white wine - a full glass;
• Sprigs of parsley and dill - 50 g each;
• Hot pepper ground and salt - to taste.

Processing Products

Braised sea eel, the photo of which is presented in this article, is a tasty and satisfying dish. Before you cook it, you need to process all the products.

White onion and Bulgarian pepper are well washed, remove peel and stalk, and then cut into small cubes. As for garlic, it is rubbed on a grater or crushed. Also, sprigs of dill and parsley are rinsed separately, and then finely chopped with a knife.

Preliminary frying of vegetables

To get the most aromatic dish, the vegetables are pre-fried in a pan. To do this, pour in sunflower oil into a deep sauté pan and heat it over a large fire. Then to it spread the Bulgarian pepper and onions. Regularly stirring, the ingredients are fried until complete transparency.

The extinguishing process

After the vegetables are well fried, they are laid out pre-treated and cut out acne (how to handle, see above). Next to them pour dry white wine, a little water (about ½ cup), add tomato paste, pepper, salt and chopped greens. All the ingredients are covered with a lid and stewed under it for about half an hour.

After this time, the volume of water in the frying pan should decrease markedly, and acne - become as soft and fragrant as possible.

Present for dinner

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

Such a hearty and nutritious dish is served for dinner with a slice of bread and some salad.

How to cook a sea eel in the oven?

There are many ways to prepare a sea eel. We told how to put it out and fry it. However, some cooks prefer to bake this type of fish in the oven.

So, for the preparation of a delicious lunch we will need:

• Eel sea - 3 pieces;
• Salt, stone, cooked - apply to taste;
• Ground pepper - to taste;
• Breadcrumbs - about 250 g;
• Butter - about 140 g.

Fish preparation

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

Having sustained a salty product for ¼ hour, it is again lowered into cold water, but at the same time ripping out the belly and taking out all the internal parts. Also, the head and tail are cut from the eel.

Form the dish

Treated sea fish, it is abundantly lubricated with soft butter. Then in a separate bowl mix bread crumbs and ground pepper. In the resulting mass, the acne is poured and laid on a dry baking sheet.

Heat treatment process

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

In the event that you have only one eel, it is best to bake it in foil. In addition to it you can lay out any vegetables and greens.

We present the dish to the dinner table

Preparing the sea eels in the oven, they carefully take out. Beautifully placing the fish on a plate, it is decorated with mayonnaise mesh, as well as slices of fresh lemon and twigs of greenery. In this form, a delicious and nutritious dinner is presented to the table. In addition to it, you can make a salad of fresh vegetables or cook some garnish (if desired).

Let's sum up the results

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

The principle of soup preparation is very similar to the process of extinguishing acne. Only instead of the saucepan should use a saucepan, and instead of wine - the usual drinking water. The ear from such fish turns out very rich and satisfying.