Poached Eel
A delicate dish featuring tender poached eel infused with aromatic herbs and spices. Perfect for a unique culinary experience.
Nutrition
Calories: 250cal
Carbohydrate: 5g
Protein: 30g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 2 lbs fresh eel, cleaned and cut into fillets
- 1 large onion, sliced
- 2 carrots, sliced
- 1 leek, sliced
- 3 cloves garlic, minced
- 1 lemon, sliced
- 1 cup white wine
- 4 cups fish stock
- 1 bay leaf
- 6 peppercorns
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Prepare your ingredients: Slice the onion, carrots, leek, and lemon. Mince the garlic. Set aside each prepared ingredient separately.
- In a large pot, heat the olive oil over medium heat. Add the sliced onion, carrots, and leek. Cook until the vegetables soften, about 5-7 minutes, stirring occasionally.
- Add the minced garlic to the pot and cook for another 2 minutes, or until fragrant.
- Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
- Add the fish stock, lemon slices, bay leaf, peppercorns, salt, and black pepper. Bring the mixture to a gentle simmer.
- Carefully add the eel fillets to the pot, ensuring they are submerged in the liquid. Cover and poach for 12-15 minutes or until the eel turns opaque and flakes easily with a fork.
- Using tongs or a slotted spoon, carefully remove the eel from the broth and place on a serving platter.
- Strain the poaching liquid and serve alongside the eel as a sauce or discard, depending on preference.
- Sprinkle the chopped parsley over the eel before serving.
