Bored with Butties phase 19
Posted: Fri May 21, 2010 2:09 pm
Conger eel, a favourite in León, Aragon and the Rioja – this could be a tough one 
This is amazing, ditch all those preconceived ideas about what this may taste like and give it a go – it’s absolutely brilliant – even Muzette likes it so it can’t be all bad
The meat is a firm monkfish-like texture and delicious 
Whenever I’ve tried this previously, assuming we’re not talking elvers, I’ve never found a pan big enough to do a whole one, so best plan is to cut it up with an axe into manageable pieces.
In fact, some would argue that if you’re out fishing off North Wales and happen to hook a conger, safest plan is to cut it up with an axe before trying to unhook it. Don’t cut through the bottom of the boat though 
First, get about 1kg of eel steaks. Don’t get the small round steaks from near the tail, they’re full of bones, get the big ones from the front that once had guts under them....
....and boil them for a few minutes in water with some salt & wine vinegar.
Save the stock for later. When they’re cool enough to handle, skin them and remove the spine. If you’re changing your oil filter at the same time, wash your hands
You should have something like this.
Cube some bread and roughly chop some garlic....
....then fry these in olive oil until crisp....
....and set aside.
Flour the pieces of eel and add to the pan....
....add some paprika, cayenne, wine vinegar and some of the stock from earlier....
Serve with rice, the cretins & garlic from earlier and some hard-boiled eggs & a sprinkling of chopped parsley.
Hmmm, My hovercraft is full of eels
This is amazing, ditch all those preconceived ideas about what this may taste like and give it a go – it’s absolutely brilliant – even Muzette likes it so it can’t be all bad
The meat is a firm monkfish-like texture and delicious Whenever I’ve tried this previously, assuming we’re not talking elvers, I’ve never found a pan big enough to do a whole one, so best plan is to cut it up with an axe into manageable pieces.
In fact, some would argue that if you’re out fishing off North Wales and happen to hook a conger, safest plan is to cut it up with an axe before trying to unhook it. Don’t cut through the bottom of the boat though First, get about 1kg of eel steaks. Don’t get the small round steaks from near the tail, they’re full of bones, get the big ones from the front that once had guts under them
........and boil them for a few minutes in water with some salt & wine vinegar.
Save the stock for later. When they’re cool enough to handle, skin them and remove the spine. If you’re changing your oil filter at the same time, wash your hands
You should have something like this.
Cube some bread and roughly chop some garlic....
....then fry these in olive oil until crisp....
....and set aside.
Flour the pieces of eel and add to the pan....
....add some paprika, cayenne, wine vinegar and some of the stock from earlier....
Serve with rice, the cretins & garlic from earlier and some hard-boiled eggs & a sprinkling of chopped parsley.
Hmmm, My hovercraft is full of eels
, but they're letting me out for the Anglesey bash on the condition I steer clear of maniacs who eat strange food and accident prone people with power tools 
