How to cook smoked eel

You will need
    • For the first recipe:
  • �smoked eel;
  • �fish broth;
  • �Apple juice;
  • �beet;
  • �onion;
  • �vegetable oil;
  • �butter;
  • �cream;
  • �salt;
  • �pepper;
  • �an Apple;
  • �sour cream.
  • For the second recipe:
  • �prunes;
  • �Chinese cabbage;
  • �smoked eel;
  • �pine nuts;
  • �olive oil;
  • �cognac;
  • �lemon juice;
  • �mustard;
  • �greenery;
  • �pomegranate grains.
  • For the third recipe:
  • �smoked eel;
  • �vegetable oil;
  • �olive oil;
  • �bow;
  • �dark beer;
  • �salt;
  • �pepper;
  • �bay leaves;
  • �starch;
  • �milk;
  • �egg yolk;
  • �greenery.
Instruction
For cooking puree soup, take 350 grams of smokedeel�and remove the skin, head and bones. Pour them with 800 grams of fish broth and 400 grams of apple juice. Bring to a boil and cook for half an hour on the lowest possible heat. After that, strain the broth. Cut the flesheel�in small pieces and put in the fridge.
Take 500 grams of beets, peel and chop into small cubes. Peel the two onions and shred as little as possible.Pour a sufficient amount of vegetable oil on a hot deep frying pan and fry onion and beetroot on it. Then pour the strained broth, cover the pan with a lid, reduce heat to low and simmer for 45 minutes. Grind the contents of the pan with a blender and add 250 grams of heavy cream. Warm up the resulting mass, and season with salt and pepper to taste.
Free the apple from the peel, remove the core and seeds, cut into small cubes. Save in 100 grams of butter, add some salt. Transfer the beetroot into a bowl, add apple slices andeel. Serve with sour cream.
Cook the salad. To do this, soak in warm boiled water 80 grams of prunes. Give it a swell, then grind. Chop 200 grams of Peking cabbage and fold into a salad bowl.
Cut into thin strips 400 grams smoked filleteel�and add to the cabbage. Sprinkle eel with 50 grams of pine nuts and chopped prunes. Season the salad with a mixture of 2 tablespoons of olive oil, the same amount of brandy, one tablespoon of lemon juice and half a teaspoon of mustard.Mix all ingredients, garnish with chopped greens and pomegranate seeds.
For cooking smokedeel�in a sauce, take 700 grams of fish, cut into portions and fry on both sides in vegetable oil. One head of onion cut into middle rings and save in olive oil.
Pour onion with two glasses of dark beer, bring to a boil and season with salt and pepper. Add portionseel�and simmer another 7 minutes. In a separate bowl, prepare a mixture of 1 tablespoon of starch, 100 grams of milk and one yolk. Pour in the mixture to eel, add a few bay leaves and simmer for a few more minutes. When serving, decorate with fresh chopped greens.


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