Portioned Glass Eels
⏳ Time
45 minutes
🥕 Ingredients
4
🍽️ Servings
6
Description
Glass eel (white or transparent, 6–9 cm long) is a popular delicacy in Spain, as well as in some parts of France, and is certainly not cheap, especially in season. It is best to buy eels alive. To properly kill the eel, hold it firmly by the tail, wrapping it in a towel to prevent it from slipping away, and strike its head with something heavy. Now, to clean the body, cut the skin around the head with a small sharp knife, holding the eel at the base of the head with one hand, and with the other hand, firmly grasp the eel in the towel and pull the skin towards the tail. If done correctly, the skin should come off all at once. It is easier to perform all these manipulations if the eel is hanging, for example, on a meat hook or secured in some other way. Additionally, to make it easier to grip the skin, you can use fish tongs. The next step is to cut off the eel's head and tail. Open the belly and remove the intestines. Now rinse the body thoroughly under cold water and cut it into pieces.
Ingredients
- Olive Oil - 12 tablespoons
- Garlic - 12 cloves
- Glass eel - 21.2 oz
- Mild Chili Spice - 2 pieces
Step by Step guide
Step 1
Prepare 6 portion molds, pour 2 tablespoons of oil into each, and place 2 cloves of garlic in each, then set them on the heat to warm up. Slice the chili peppers into rings.
Step 2
Wait for the garlic to turn brown, then remove from heat, let the oil cool, and distribute equal portions of eel and 2 pieces of chili pepper into the molds.
Step 3
Put back on high heat and cook, stirring frequently with a wooden spatula, until the mixture comes to a boil.
Step 4
Remove from heat, place each mold on a plate, and cover with another plate on top. Serve the dish hot.
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