frying pan, add the eel pieces, and cook quickly to
Combine all of the ingredients in a heavy-duty 6-quart pot over high heat.
Simmer 40 to 45 minutes or until potatoes are tender. Skim off the excess fat.
Serve hot with plenty of bread.
Serves 6.
Simmer all together in a large heavy kettle for about 1 hour or until the potatoes are tender.
Skim off excess fat.
Serve hot.
own the side of each eel, about 1/8-inch deep
Cut the eel in pieces of 4 to 5 cm each. Spice with salt, pepper, thyme and laurel.
Melt butter in a large pan. Add the chopped spices and slightly stew. Add the eel and cover with the white wine.
When cooking point is reached, put a lid on the pan. Lower the fire and let it all stew for about 15 minutes. Thicken the sauce with the egg yolks and add some lemon juice.
You can eat this delicacy either warm or cold with brown bread or chips and a pint of beer! Cheers!
or five minutes.
Add eel and cook slowly until fish
clean, rinse, and cut eel.
heat oil in a wok fry eel until dry and crispy remove and drain.
save 3 tbls of oil in pan reheat.
stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
add eel, celery, soy sauce, and sugar continue to stir fry.
when ingredients are well mixed add stock keep boiling until there is very little liquid left.
add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.
eanwhile, brush the pieces of eel with lemon juice. Dip them
Cut eel into 2.5cm (1-inch) pieces and roll in cornflour.
Mix garlic, ginger, sesame oil, black bean paste and chili flakes in a small bowl along with two tablespoons of water.
Heat a wok until very hot.
Add mixture closely followed by eel pieces and stir-fry for one minute.
Add sherry, soy and onion and stir-fry around five minutes until eel is cooked.
Serve with plain steamed rice.
Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
Bring to the boil, then simmer until reduced by half.
Skewer eel steaks so that they will remain flat during cooking.
Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
Repeat previous step once more.
Serve hot over rice.
or taco sauce or in recipes like the adobo mayo.
an with one-third of smoked salmon, allowing salmon to overhang
Set aside.
For the smoked salmon topping, combine ingredients in
Chop 8 oz of the smoked salmon and stir into the
se.
To make the smoked chicken, potato and feta salad
To make the mustard dressing, whisk together all ingredients in a bowl until well combined. Season.
Combine smoked trout, cucumbers, dill and 1/2 the dressing. Toss to combine.
In a separate bowl, combine radishes, watercress and chives. Toss with remaining dressing. Combine with smoked trout mixture and sprinkle with reserved herbs.
he remaining ingredients.
Montreal Smoked Meat: Rub 1/2 of
ot suggested salt as the smoked salmon is salty, but do
Preheat oven to 180c.
Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
Remove from the heat and add the herbs.
Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
Stir well and pour into a greased loaf pan.
Bake 20 minutes.
Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
Serve hot, topped with sour cream if you wish.
side.
Lay slices of smoked salmon over base to completely