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Casserole of Eel       HT  MC    40mins

Serve 4     Hot  Seafood  Shellfish  Fish   Vegetables  Alcohol  Herbs  Vegetables  Alcohol Main course  Eggless



675/1 lb Eels, skinned

2 Onions,  cut into rings

1 clove of Garlic, skinned

A bouquet Garni

A few peppercorns

1 liqueur glass of Cognac

Red Wine

225g/8oz cooked Mushrooms

25g/1 oz Butter

25g/1 oz Flour

Gravy browning


Peeled Prawns to garnish

Fried Croutons to garnish




1. Clean the fish thoroughly and wash them in salted water, then cut then in pieces 50cm/2 inches long. Put the onions with the garlic, herbs, salt and peppercorns into a flameproof casserole and place the pieces of eel on top.


2. Put over the heat, add the Cognac and light it with a taper: allow to burn for about a minute to "flame" the eel. Add enough red wine to cover the fish and cook for 20 minutes.


3. Remove the pieces of eel, place in a deep dish and add the mushrooms. Reduce the liquid and then thicken it with the butter blended with a little flour - this sauce should be creamy but not too thick; darken it with a little gravy browning, as the wine gives violet colour. Simmer for a moment, then pour the sauce over the eel and mushrooms.


4. To serve - garnish with fried croutons and prawns.




More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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