How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Eel

Eel Pie (Serves 4)
Eel Recipes, Main Meal Recipes

Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab, Lobster...)
Recipes for Cephalopods (Squid, cuttlefish, octopus...)
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes

Recipe Links
Seafood Recipes
Beef Recipes
Chicken, Duck & Turkey Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
Cooking & Preparation Time:  60 Minutes  

Starfish Rating:


300 g (12 oz) puff pastry
1 kg (2 lb) eels
3 tbls (25 g) 1 oz flour
450 ml (3/4 pint) fish stock made from the eels heads and tails
egg to glaze
1 onion or shallot
2 tablespoon (25 g) 1 oz butter
salt and pepper
1 tablespoon chopped parsley
1 teaspoon lemon juice
pinch of nutmeg

1. Wash and skin the eels and remove the heads and tails.

2. Let them soak a while in salt water, then make the fish stock with the heads and tails.

3. Cut the eels into pieces about 5 cm (2 in) long and put them in the bottom of a pie dish with the chopped onion and parsley.

4. Season with pepper, salt and nutmeg. Add a quarter of the stock to the pie dish.

5. Roll out the pastry, make a good thick lid with a small hole in it and glaze with beaten egg.

6. Cook for 15 minutes at 220°CUP, 425°F, mark 7, until the pastry begins to puff up and brown, then at 180°CUP, 350°F, mark 4 for 45 minutes.

7. Cover the pastry with foil just before the pie has finished cooking.

8. Make a sauce by melting the butter and adding the flour and the remaining eel stock, stir until thick, add the lemon juice and pour into the pie before serving hot.

Printer Friendly Version




Privacy Policy  |  Cookie Policy