Saturday, April 12, 2008

Baked Eel

This dish often has a lot people hesitating when they hear what it is, but it’s credible that once they’re tried it all the hesitations they had toward this dish usually diffuses. Sometimes, my grandma will tell people it’s chicken just to get them to try it at first. Keep in mind that eel needs to be marinated for about 3 hour before you place in the oven in other to get that rich flavor.

Serves 4.


* 1/4 pint (140 ml) olive oil
* 2 tbsp wine vinegar
* 2 bay leaves plus more for skewering
* 1 tsp salt
* 1/2 tsp pepper
* 1 tbsp breadcrumbs
* 2 lb (908 g) eel (large variety), skinned and cut into 4-inch (10-cm) pieces


1. Mix together the oil, vinegar, 2 bay leaves, salt, pepper and breadcrumbs.

2. Marinate the eel pieces in this mixture for about 3 hours, turning frequently.

3. Place the eel pieces on skewers, alternating with bay leaves.

4. Place the skewers in a greased baking dish and bake in a moderate oven, 375°F, for 30 minutes, turning often and brushing with the remaining marinade while cooking.

No comments: