Smoked eel is a healthy fish with a unique taste. How to cook smoked eel at home and what can be made from it

Smoked eel is a healthy fish with a unique taste. How to cook smoked eel at home and what can be made from it

Smoked eel is a delicacy with high taste and nutritional qualities.

Gentle, sweet meat of this fish has a lot of useful properties and is highly valued in world culinary.

Smoked Eel - General Cooking Principles

Eel is sea and river. Both species have a pleasant taste and are actively consumed. Smoked fish is used to make salads, snacks and other dishes. Also in the shops you can find fresh, frozen and chilled eel. For home smoked, it is better not to use the product that was frozen.

Before smoking, it is important to remove all mucus from the eel surface. It spoils not only the taste, but also the appearance, and during the preparation process it can give the product a gray and unsightly appearance. Mucus can be removed with a knife, newspaper, coarse sand, or salt.

Like any other products, eel should be marinated before cooking. For this, use spices, salt. It is advisable to salt the fish well, so that there would be no blood inside.

Smoke eel can be both cold and hot. At home, you can use both conventional and electrical units. Fish are hung on hooks or laid out on bars. Cooking time depends on the temperature and size of the fish. You can cook whole carcasses, but at home it's better in small pieces.

Recipe 1: Smoked eel at home

Eel has a fairly soft meat, which passes smoke well, absorbs odors. The main difficulty that can be encountered is the ichor along the ridge. Therefore, large fish is not recommended to smoke entirely.

Ingredients Required

• acne;

• salt;

• Bay leaf;

• peppercorns.

You will also need a smokehouse, wood chips or sawdust made from fruit wood, alder or oak.

Method of preparation

1. Cooking brine from water, salt, spices. At 1 liter of fluid is 100 grams. salt. Bring to a boil, cool.

2. Prepare eels. We clean the mucus from the surface with a knife, then thickly sprinkle with salt. After a few minutes, along with it, remove the remnants of mucus, thoroughly clean the gills. Unpack the belly and remove the insides. If necessary, cut the carcass into several parts. 3. Soak eels in brine, withstand at least 5 hours. It is better to leave the fish for two days, so that it is well marinated. In this case, even if it is not smoked, it will still be ready.

4. Flush the fish with running water. Suspended whole carcass hung on a hook, pieces are laid out on a lattice. Give eel dry well.

5. We fill the smokehouse, we spread chips. If they are too dry, they should be slightly moistened to prevent fire.

6. Put the fish in the smokehouse, bring to readiness. It is determined by the appearance of the carcass. On the skin should appear transverse folds. If the fish is whole, the belly will open.

Recipe 2: Smoked eel in a barrel

Option cooking smoked eel for those who do not have a special smokehouse. You will need a large barrel, a small electric stove, as well as a frying pan, in which you will need to put sawdust.

Ingredients Required

• fine acne;

• salt;

• tarragon;

• pepper.

To smoke need sawdust, juniper berries, a piece of sugar. For hanging eels pieces of wire.

Method of preparation

1. Clear the eel from mucus, thickly fall asleep with salt mixed with pepper and tarragon. In the cleaned belly put a bay leaf. Leave the fish to salt for at least 10 hours.

2. In the barrel set the tile, turn on the average temperature. On it a griddle with sawdust, hop cones, put a piece of sugar on top.

3. Wash eels with running water.

4. We make hooks from wires, put on fish, hang them in air and dry them.

5. We hang eels in the barrel, closer to the walls. Cover with a lid. We leave to prepare for 4-5 hours, then open, take out one eel and remove the sample. If necessary, the process can be extended.

Recipe 3: Smoked Eel with Rice

One of the simplest dishes of smoked eel, which can be cooked at home. You can use ordinary white rice, but if you want to add a dish of unusualness and benefits, then an unpeeled brown version will do.

Ingredients Required

• 0.4 kg of eel;

• 0.3 kg of rice;

• 3 tbsp. spoons of soy sauce;

• black pepper, spices, greens.

Method of preparation 1. Wash rice in several waters, boil until cooked in plenty of water. Then we recline the rice in a colander, let the water drain.

2. Mix soy sauce with any spices to taste, add black pepper. Mix well.

3. Add the sauce to the rice, mix. We spread a slide on a large and flat dish.

4. Cut the eel into thin slices, spread over the rice. Sprinkle with fresh herbs.

Recipe 4: Smoked Eel with Egg and Bell Pepper

Smoked eel salad appetizer with a divine flavor and taste. It does not require much time and looks elegant. Perfect for a festive table.

Ingredients Required

• 0.1 kg of eel;

• 1 PC. Bulgarian pepper;

• 2 eggs;

• lettuce leaves;

• 20 ml each of soy sauce and olive oil.

Method of preparation

1. Boil hard-boiled eggs, cool and cut into cubes.

2. Put the lettuce leaves on a plate, previously washed and dried.

3. On the salad lay out chopped eggs, peeled from the top of the viscera and finely chopped peppers.

4. Mix soy sauce with vegetable oil, pour a thin stream of eggs with pepper.

5. Cut the eel into strips, spread on top of the pepper.

Recipe 5: Smoked eel with sauce

To make this smoked eel dish, you will need demi-glace fish sauce. It is better to buy it in the store, as it is quite difficult to cook it yourself.

Ingredients Required

• 0.4 kg of eel;

• demi-glass 0.1 kg;

• 3 tbsp. spoons of cream;

• 0.5 tsp. turmeric;

• Lemon and greens for decoration.

Method of preparation

1. In a small saucepan, warm up the demi-glace sauce, add cream and turmeric. It is important not to bring the mixture to a boil.

2. Cut smoked eel beautiful, long straws, dipped in hot sauce and keep until completely cool.

3. Put the appetizer in a plate, decorate with greens and lemon slices.

Recipe 6: Smoked eel in tartlets

Spectacular appetizer, which will replace the classic tartlets with red and black caviar, make them more spectacular and tasty. It is not recommended to fill containers in advance, it is better just before serving. Ingredients Required

• 0.15 kg of eel;

• 0.1 kg cream cheese;

• Dill greens;

• 50 gr. any caviar;

• 1 spoon of mayonnaise.

Method of preparation

1. Peel smoked eel from the skin, then cut into small cubes.

2. Dill washed, dried, finely chopped and mixed with fish.

3. Add cream cheese and mayonnaise to the mass. We mix everything well.

4. We start tartlets with a mass of smoked eel and cheese. From above we decorate with a small amount of red or black caviar, you can put a sprig of greenery.

Recipe 7: Smoked eel in rolls

Perhaps the most popular use of smoked eel are rolls. This dish has long ceased to be something unusual and many housewives cook it with pleasure at home. The recipe presents the number of ingredients calculated for 1 sheet of nori.

Ingredients Required

• sheet nori 1 pc .;

• cooked rice 150g .;

• smoked eel 150 gr .;

• wasabi;

• sesame seeds;

• 1 fresh cucumber.

If desired, these rolls can be replaced with avocado cucumber.

Method of preparation

1. Put a noria leaf on a bamboo mat. The rough side should be on top.

2. Lay out a thin layer of boiled rice over the entire surface, retreating from the far edge of 1.5 cm. It is more convenient to do this with hands dipped in cold water.

3. Top grease rice with a thin layer of wasabi. The quantity depends on taste, if you do not like spicy, then this step can be skipped or put a thin strip on one side.

4. Cut the eel and cucumber into cubes. We lay out a strip, sprinkle with sesame seeds, roll up the roll. A strip of noria left without a filling needs to be smeared with water so that it sticks to the roll, and the roll keeps its shape.

Recipe 8: Smoked Eel Salad and Dried Tomatoes

Interesting salad, which can be prepared both in a large dish and in portions. Dressed with soy sauce with the addition of honey and fragrant spices.

Ingredients Required

• 0.2 kg of eel;

• 0.2 kg of dried tomatoes;

• 0.1 kg of bell pepper;

• 1 red onion;

• vinegar;

• 0.1 kg of canned green peas.

For the sauce:

• 1 tsp. honey; • 4 tbsp. spoons of soy sauce;

• 0.5 tsp. finished mustard;

• juice 1/2 lemon;

• Spice mix for fish.

Cooking

1. Cut smoked eel and tomatoes into strips, put it in a salad bowl.

2. Peel off the onion, cut into thin, transparent half rings. Pour some water, add vinegar and pickle.

3. Pepper paprika peel, cut into strips and send to the tomatoes and fish. Squeeze the onion from the marinade and also lay out in a salad bowl, add the green peas.

4. Mix soy sauce with honey, lemon juice and mustard. Add spices to the fish and mix thoroughly.

5. Fill the sliced ​​salad dressing with sauce, gently mix, if desired, add a little more salt or lemon juice.

Recipe 9: Smoked Eel Salad and Avocado

Nutritious and nourishing smoked eel salad with avocado. It is important that the exotic fruit is ripe enough, in which case the dish will get an oily taste, without heavy and harmful dressings.

Ingredients Required

• 1 avocado;

• 2 chicken eggs or 5 quail;

• 0.2 kg smoked eel;

• green salad leaves;

• 1 cucumber;

• 1 tomato;

• vegetable oil, salt.

Cooking

1. Boil eggs, cool, cleanse from the shell. Cut in half, then each half into 4 neat slices, set aside.

2. We tear the lettuce leaves into pieces, fold them into a salad bowl, add the eel sliced ​​into strips, slices of fresh cucumber and tomato.

3. Remove the bone from the avocado, cut it into small pieces and send it to the salad, add salt and a little vegetable oil, mix everything well for a minute.

4. We spread the salad on a flat dish, around put the slices of boiled eggs.

Recipe 10: Smoked eel in the ear

The first dish with smoked eel, according to connoisseurs, overshadows all other recipes. The ear has an incredible aroma, but it prepares very quickly. In this recipe, all the vegetables are laid raw, but if you wish, you can make onion frying with carrots.

Ingredients Required

• 0.3 kg of eel;

• 2 potatoes;

• 1 carrot;

• 1 onion;

• greens, salt, bay leaf; • A handful of millet.

Method of preparation

1. Put the saucepan on the stove with 1.5 liters of water, bring to a boil.

2. Peel vegetables, cut potatoes into strips, carrot three grated, diced onion.

3. Salt the water in a saucepan, lay onions with carrots, bring to a boil.

4. Add washed millet.

5. Run potatoes in boiling ear. Again, bring to a boil, remove the fire to a minimum, boil for 5 minutes.

6. Eel cut into slices, run into the soup, cook over low heat. We bring to readiness, at the end add bay leaf and greens, if necessary, add more salt.

Smoked eel - tricks and tips

• In the skin of smoked eel contains the bulk of fat, so people who watch their weight, it is desirable to remove it when cooking.

• If there are difficulties with cleaning the fish from mucus or simply do not have time, then you need to fill it with salt and rub it over time. It is better to do this with gloves. The mucus will well lag behind the carcass, all that remains is to wash it with running water.

• Nutrients are found in both sea and river fish. They are rich in small and large carcasses. The taste qualities of the adult and young eel are also not very different. Therefore you should not go to the tricks of the sellers, buy the fish that you liked.

• Smoked eel salads do not like fatty and mayonnaise sauces, it is better to prefer lighter dressings. But such dishes like spices, in any quantity, including spicy and Korean dishes.

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