[Sca-cooks] LENT fish, and more

[Irene Karlsson]

These days I don´t have the time to go through my recipe collections
(sad), but I thought I could offer a very simple, (probably) modern
eel recipe that works out well (or at lest it does for my mother).


You take your eel and skin it (important!), cut off the head etc. The
traditional way to skin an eel is to nail the tail to a board, cut
off the head, make an incision in the skin to get something to take
hold of,and pull it off with a pair of tongs (preferably).
Put it in an oven proof container with some dabs of butter, salt and pepper.
Cook in oven on moderate heat (I would use ca 175 degrees C) until
done <g> which should be about an hour or so. Baste with the juice in
the container a few times during that time. When the meat easily
parts from the bones when you test with a knife it is done.

When serving this at home we usually serve it with boiled potatoes,
but I guess rice would work as well.

Eel is a really fat fish, so you need to take this into account when
preparing what dishes it should go with also.
I guess that I would probably cook the eel first, and then use it as
filling for pies, as it takes quite a long time to cook.

Not that eel is a very common dish served in Sweden either, but it is
seen sometimes. And smoked eel is a delicacy...

Good luck with the cooking!
Irene

>Kirsten Houseknecht wrote:snipped
>>  given the possibility of a "lenten feast" what recipes would you recomend.
>>  and can anyone suggest instructions in how to prepare live fish. eels.
>>  frogs. or what have you??
>
>  > Kirsten