| |
|
What You Need:
(To Serve: 3)
|
|
|
|
3 pounds eel, peeled, cleaned and cut into 2-inch pieces
2 tablespoons coarse salt
2½ cups water
¼ cup malt vinegar
1 medium-sized onion, peeled and thinly sliced
12 whole black peppercorns, wrapped in a cheesecloth packet and tied
2 small bay leaves
2 teaspoons salt
¼ cup fresh lemon juice
2 tablespoons finely chopped parsley
2 hard-cooked eggs, cut crosswise into ¼-inch slices
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Wash the pieces of eel thoroughly under cold running water and arrange them in one layer in a shallow pan. Sprinkle evenly with the coarse salt, and pour in enough boiling water to cover the pieces completely.
|
2. Soak for 5 minutes, then drain and rinse the pieces thoroughly under cold running water.
|
3. Place the eel in a heavy 4- to 5-quart stainless-steel or enameled saucepan. Add the water, vinegar, sliced onion, peppercorns, bay leaves and salt, and bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for 20 minutes.
|
4. With a slotted spoon, transfer the pieces of eel to an 8-by-12-by-2-inch baking dish, and stir the lemon juice into the cooking liquid.
|
5. Discard the peppercorns. Then pour the entire contents of the pan over the eel, spreading the onion slices on top with a fork.
|
6. Sprinkle evenly with the parsley, and refrigerate for at least 4 hours. When thoroughly chilled, the liquid should form a soft jelly.
|
7. Just before serving, arrange the slices of egg attractively on the jelly and serve directly from the bowl.
|
|
|
|
|
