[Sca-cooks] LENT fish, and more

[Carol Eskesen Smith]

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I vaguely recall (probably form Scully's The Art of Cookery in the Middle Ages), that eels were drowned in wine in period before cooking...
Regards,
Brekke

----- Original Message -----
From: Susan Fox-Davis
Sent: Wednesday, November 20, 2002 1:20 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] LENT fish, and more

Eel is great stuff!  Like other fatty fish, full of healthy Omega oils and all
that.  I like smoked eel as well as Japanese sushi type grilled eel with sweet
teriyaki sauce on rice.

Food Network ran the "sea eel" episode of the Japanese TV show "Iron Chef" last
weekend and we saw several ways of dealing with it, from nailing it to a board
just as Irene describes, to
placing the live little guys in a tub of sake' and letting them die happy right
before steaming.  Remember the old song "I dreamed I was drowning in whiskey"?  o/
o/ o/

Selene Colfox

Irene Karlsson wrote:

> 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
>
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