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Stewed Eel Volendam Style

Flavor.of.Europe's picture
Ingredients
  Eels 2 Pound, skinned and cleaned
  Salt 1 Teaspoon
  Ground black pepper 1
  Thyme 1⁄4 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Bay leaves 2
  Onion 1 Medium, thinly sliced
  Dry breadcrumbs 1⁄4 Cup (4 tbs)
  Butter 4 Tablespoon
  Chopped mixed dried fruits 1 Cup (16 tbs)
  Cinnamon 1 Teaspoon
  Mashed potatoes 1 Cup (16 tbs)
Directions

Cut the eels into 2 inch pieces, sprinkle with the salt and let stand 5 minutes.
Stand the pieces of eel upright in a casserole just large enough to hold them.
Sprinkle with pepper and thyme and pour on the wine and lemon juice.
Place the bay leaves and onion on top.
Sprinkle on the bread crumbs and dot with butter.
Cover and bake in a preheated 300° oven for 15 minutes.
Meanwhile, toss the chopped dried fruits with the cinnamon and set aside.
Uncover the casserole, raise the oven temperature to 400° and continue baking 5 minutes.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish

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