Baked Eel

Baked Eel Recipe - Traditional Danish Delicacy

Region / culture: Denmark | Preparation time: 15 minutes | Cooking time: 30-40 minutes | Servings: 4-6

Introduction

Baked Eel is a classic dish that combines the rich, unctuous flavors of eel with a crispy breadcrumb topping, creating a delightful contrast of textures and tastes. This recipe is perfect for those looking to explore traditional dishes with a gourmet twist. Eel, being a delicacy in many cultures, offers a unique taste experience that is both earthy and slightly sweet, making this dish a must-try for adventurous food lovers.

History

The tradition of baking eel dates back centuries, particularly in European and Asian cuisines where eel is more commonly consumed. In Europe, especially in countries like Italy and the United Kingdom, eel dishes are part of the culinary heritage. In Asia, countries like Japan and China consider eel a delicacy, often serving it grilled or baked with rich sauces. This recipe draws inspiration from these traditional methods, incorporating simple yet flavorful ingredients to highlight the eel's natural taste.

Ingredients

2.5 lb (1.13 kg) of cleaned and halved eel
3 tbsp of butter
salt and pepper
juice of 1 lemon
0.5 tsp of worcestershire sauce
1 tsp of dry mustard
4 tbsp of buttered bread crumbs

How to prepare

Coat the halves with a mixture of all the ingredients except the crumbs.
Place them in a shallow, buttered baking dish.
Sprinkle them with the crumbs.
Bake them in a moderate oven at 375°F (191°C) for 30–40 minutes. Add dabs of butter if the eel is too dry.
Garnish with lemon sections.
Serve it hot or cold with Skarpsås, tartare sauce, or mayonnaise.

Variations

For a different twist, try adding a glaze of soy sauce, honey, and ginger before baking for an Asian-inspired flavor. Alternatively, a sprinkle of chili flakes can add a spicy kick to the dish.

Cooking Tips & Tricks

To ensure the eel remains moist and tender, avoid overcooking. The eel should be watched closely in the oven and tested with a fork for doneness. Adding dabs of butter during the baking process helps to keep the eel succulent. For a crispier topping, broil the eel for the last few minutes of cooking, watching it carefully to prevent burning.

Serving Suggestions

Baked eel can be served hot or cold, making it a versatile dish for any occasion. It pairs well with light sides such as steamed vegetables, a fresh salad, or a simple pasta dish to complement the eel's rich flavor.

Cooking Techniques

Baking is the preferred method for this recipe, as it allows the eel to cook evenly while retaining moisture. For those looking to experiment, grilling the eel before finishing it in the oven can add a smoky flavor.

Ingredient Substitutions

If buttered bread crumbs are not available, panko breadcrumbs mixed with melted butter can be used as a substitute. For a dairy-free version, olive oil can replace butter.

Make Ahead Tips

The eel can be prepared and coated with the seasoning mixture a day in advance, stored in the refrigerator, and then baked just before serving to save time.

Presentation Ideas

Serve the baked eel on a platter garnished with lemon wedges and fresh herbs for an elegant presentation. A drizzle of a light sauce, such as a dill or lemon butter sauce, can enhance the dish's visual appeal and flavor.

Pairing Recommendations

A crisp white wine, such as a Sauvignon Blanc or a dry Riesling, pairs beautifully with the rich flavors of the baked eel. For non-alcoholic options, a lemon-infused sparkling water complements the dish well.

Storage and Reheating Instructions

Leftover baked eel can be stored in an airtight container in the refrigerator for up to two days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, ensuring it does not dry out.

Nutrition Information

Calories per serving

A serving of baked eel contains approximately 300-350 calories, making it a moderately calorie-dense meal. The calories mainly come from the eel's natural fats and the added butter.

Carbohydrates

This baked eel recipe is relatively low in carbohydrates, with the primary source coming from the buttered bread crumbs. Approximately, a serving contains about 10-15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

Eel is naturally high in fats, particularly healthy omega-3 fatty acids, which are beneficial for heart health. The addition of butter in this recipe increases the fat content, contributing to the dish's rich flavor. A serving of baked eel contains approximately 20-25 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Eel is an excellent source of high-quality protein, essential for building and repairing tissues in the body. A single serving of this baked eel recipe provides about 25-30 grams of protein, making it a hearty and satisfying meal option.

Vitamins and minerals

Eel is rich in vitamins and minerals, including Vitamin A, Vitamin E, and Vitamin B12, as well as phosphorus, potassium, and selenium. These nutrients support various bodily functions, including vision, skin health, and the immune system.

Alergens

This recipe contains potential allergens, including fish (eel) and dairy (butter). Individuals with allergies to these ingredients should exercise caution.

Summary

Overall, baked eel is a nutritious dish that provides a good balance of proteins, fats, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a suitable option for various dietary preferences.

Summary

Baked eel is a sophisticated dish that offers a rich tapestry of flavors and textures. With its deep culinary history and nutritional benefits, it provides a unique dining experience. Whether served at a special occasion or as a gourmet weeknight dinner, baked eel is sure to impress.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Baked Eel. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village by the sea. Maria was known for her incredible seafood dishes, and she had promised to teach me her secret recipe for Baked Eel.

As we walked down to the beach, Maria began to tell me the story behind the recipe. She explained that her grandmother had passed it down to her, and that it was a traditional dish in their family for generations. I was fascinated by the history and tradition behind the recipe, and I couldn't wait to learn how to make it myself.

We arrived at Maria's charming little cottage by the sea, and she began to gather the ingredients we would need. Fresh eels, garlic, onions, tomatoes, olive oil, and a secret blend of herbs and spices. As we worked together in the kitchen, Maria shared stories of her childhood by the sea, and how her grandmother had taught her to cook with love and passion.

I watched as Maria expertly cleaned and prepared the eels, cutting them into bite-sized pieces and marinating them in a mixture of olive oil, garlic, and herbs. The scent of the spices filled the air, and I couldn't wait to taste the finished dish.

We placed the eel pieces in a baking dish, topping them with sliced tomatoes and onions. Maria drizzled a bit more olive oil over the top, and then popped the dish into the oven to bake. As we waited for the eel to cook, Maria poured us each a glass of wine and we sat on her porch overlooking the sea, enjoying the warm breeze and the sound of the waves crashing against the shore.

When the timer finally went off, we rushed back into the kitchen to check on the eel. The aroma that greeted us as we opened the oven door was heavenly - a tantalizing mix of garlic, herbs, and the fresh sea air. Maria carefully removed the dish from the oven, and we both eagerly dug in.

The eel was tender and flavorful, with a perfect balance of savory and sweet. The tomatoes had caramelized beautifully, adding a touch of sweetness to the dish. Maria had truly outdone herself, and I couldn't believe how delicious it was.

As we savored every bite, Maria explained the importance of cooking with love and tradition. She told me that each dish tells a story, and that by sharing our recipes with others, we keep those stories alive. I couldn't agree more.

Since that day, I have made Maria's Baked Eel recipe many times for my family and friends. Each time I prepare it, I think of Maria and her grandmother, and the love and tradition that they passed down to me. I am grateful for the opportunity to learn from such a talented and passionate cook, and I will always cherish the memories of that warm summer day by the sea.