FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 1 >  Eels, Smoked with Leeks

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SMOKED EEL WITH BRAISED LEEKS

The Real Greek at Home
by Theodore Kyriakou & Charles Campion
Early spring is the best time to go eel fishing in the delta of the Evros river, which is in north-eastern Greece up towards the Turkish border. As always with a seasonal glut, any way of preserving the surplus is welcome, and smoked eels become a valued addition to the storecupboard because they are so rich.
Serves 6

 

Ingredients

    • 2kg (4½ lb) leeks, trimmed, washed well, and left whole
    • 1 bunch spring onions, trimmed, washed well, and left whole
    • 500g (18 oz) small leafy carrots, trimmed, washed, and left whole
    • juice of 2 lemons
    • 250ml (9 fl oz) olive oil, plus extra for brushing
    • salt and pepper to taste
    • 35g (1¼ oz) bulgur
    • 200g (7 oz) prunes, stoned
    • 1 bunch chives, finely chopped
    • 500g (18 oz) smoked eel in fillets (or smoked mackerel, which is a lot cheaper!)

    To serve
    • lemon wedges
    • medium-hard feta cheese, crumbled
     

Directions

1. Place the leeks, spring onions, carrots, lemon juice, olive oil, and seasoning in a large saucepan. Put the lid on and turn the heat up to maximum for a couple of minutes, until the vegetables start boiling. Turn the temperature down to the lowest heat and cook until almost all the juices have gone and the leeks are tender - about an hour.

2. Add the bulgur, prunes, and 100ml (3½ fl oz) water. Keep the pan not only over the low heat, but also in your mind, as the mixture will burn if you don't shake it every couple of minutes. Keep some more water handy in case you need to add it. Cook for 20-30 minutes, until all the water is absorbed and the oil remains. The vegetables will turn meltingly soft.

3. When the vegetables are ready, add the chives, remove the pan from the heat, and set aside with the lid on to cool.

4. Brush the eel fillets with a little olive oil and sear them in a ridged pan for 3 minutes on each side.

5. Serve the eel with the braised leeks, plenty of lemon wedges, and some feta cheese.
 

 

RELATED RECIPES

  Amberjack, Cheese Crusted   |   Amberjack, Ginger Honey   |   Amberjack Grilled with Artichokes   |   Amberjack, Poached   |   Amberjack St. Augustine   |   Amberjack, Spicy Salsa   |   Anchovies: Boquerones   |   Arctic Char, Cajun   |   Arctic Char with Dill & Vermouth   |   Baked Cajun Fish   |   BASS & SEABASS >>>>   |   Bluefish Alfredo   |   Bluefish, Basic Smoked   |   Bluefish, Broiled w/Mustard   |   Bluefish, Charcoal Grilled   |   Bluefish, Grilled Maryland   |   Bluefish, Seaside Poached   |   Bream, Sea Bream w/Potatoes   |   CATFISH RECIPES >>>>   |   COD FISH RECIPES >>>>   |   Eel, Braised Eel   |   Eel Braised In Beer   |   Eel In Green Sauce   |   Eels, Jellied   |   Eel a la Provencale   |   Eels, Smoked with Leeks   |   Eels, Stewed a L'allemande (1875)   |   Fish Cakes   |   Fish Cakes with Herb Remoulade   |   Fish Cakes, Thai   |   Fish Pie with Tomato Sauce   |   Florida Style Cioppino   |   FLOUNDER RECIPES >>>>>   |   GROUPER RECIPES >>>>>   |   Ginger Sauce for Fish   |   Green Thai Fish Curry   |   Haddock, Lemon Crusted   |   Haddock Vege Risotto   |   Haddock, Finnan Haddie w/Peppers   |   Haddock Fish Cakes   |   Haddock, Herbed Fish Cakes   |   Hake with Garlic   |   HALIBUT RECIPES >>>>>   |   Herring: Priddhas an' Herrin'   |   Jalapeno Mango Salsa   |   Kippers, Grilled Manx Kippers  
  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages