Fried Conger Eel Recipe

 Conger eel, egg, crumbs, fat, flour, salt and pepper. 

 Wash and dry the fish thoroughly, and cut it into slices about  of an inch in thickness. 
Roll lightly in flour seasoned with salt and pepper, coat carefully with egg and breadcrumbs, 
and fry in hot fat until lightly browned. Drain well, and serve with tomato, anchovy, or any suitable fish sauce. 

TIME: To fry, about 20 minutes. SUFFICIENT, allow 6 oz. per head. 

Jellied eels

The dish is traditionally prepared using the freshwater eels native to Britain.
 Typically, the eels are chopped into rounds and boiled in water and vinegar,
 to make a fish stock, with nutmeg and lemon juice before being allowed to cool.
 The eel is a naturally gelatinous fish so the cooking process releases proteins, 
like collagen, into the liquid which solidify on cooling to form a jelly, 
though gelatin may be added in order to aid this process. 
Recipes for jellied eels are individual to particular London pie and mash shops, 
and also street sellers; however, traditional recipes for authentic Victorian jellied eels all have
 common ingredients and cooking methods, what alters are the choice of herbs and spices used to flavour the dish.

900g (2lb) Eels 
600ml (1 pint) Fish Stock 
1 Onion 
1 Carrot 
1 stick Celery 
15g ( oz) Gelatine 
1 Bouquet Garni 
Fresh Herbs 
Grated nutmeg 

Place the eels skin side down and sprinkle with a pinch of grated nutmeg, grated lemon zest and the chopped herbs. 
Cut the fish into pieces about 4 inches long. 
Roll up each piece and tie with string. 
Put the stock, finely chopped onion, carrot and celery with the bouquet garni into a saucepan and bring to he boil. 
Add the eels and simmer very gently for about 15 minutes or until tender, . 
Extract the eels and remove the string and placing them in a bowl. 
Measure the stock and make up to 450 ml ( pint) with water. 
Add the lemon juice to the gelatine to dissolve, add to the hot stock stirring to ensure it is fully dissolved. 
Strain over the eels and leave to set. 
Turn out when cold.

Stir-fried eel with black bean sauce

The meat of the eel has a distinctive and beautifully clean flavour. 
And eels make easy eating, because they have just one bone running down the middle,
 so they're not finicky things. Rating:00 votesstars based on 0 reviews 

Prep Time:
40 min Cook Time:
0 min Ready In:
40 min 
Original Recipe Yield: 2 servings 
8-10 oz (225-275 g) skinned eel fillet 
1 1/2 teaspoons cornstarch 
1 1/2 tablespoons Chinese fermented salted black beans 
1/2 teaspoon sugar 
2 tablespoons toasted sesame oil 
2 cloves garlic (cut into fine shreds) 
piece 1-inch (2.5-cm) of peeled fresh ginger (cut into very thin shreds) 
1 medium-hot red chile pepper (thinly sliced) 
3 tablespoons Chinese rice wine or dry sherry 
1 teaspoon dark soy sauce 
4 green onions (cut on the diagonal into long, thin slices) 

Cut through the skin around the back of the head with a small, sharp knife.
Using fish pliers, pull away about 1 inch (2.5 cm) of skin from all the way around the head.
Hang the eel up by the head, with a meat hook or a piece of string, from something very secure and with plenty of room 
in which to work. Using a second pair of pliers, grab hold of some skin on either side of the eel and start to pull it away.
As soon as the skin starts to come away more cleanly, firmly and steadily pull it down toward the tail. 
As you near the tail it will start to get a little harder, but just give it a vigorous final tug 
and it will come away completely, over the tail.
To fillet the eel, lay it on a chopping board and cut off the head.
 Using a sharp, thin-bladed, flexible knife, make a shallow cut along the backbone of the fish,
 just above the line of bones. Start to cut away the fillet, keeping the blade of the knife as close to the bones as you can.
As soon as you can get the whole blade of the knife under the fillet,
 rest your other hand on top of the fish and cut the fillet away in one clean sweep, down toward the tail.
 Turn the eel over and repeat on the other side.
Cut the eel fillet diagonally into pieces that are 1 inch (2.5 cm) wide.
Toss the eel with a little salt and then the cornstarch.
Put the black beans, sugar, and 2 tablespoons of cold water into a small bowl and crush to a coarse paste.
Heat a wok over a high heat until it is smoking hot. Add the sesame oil and garlic, 
quickly followed by the ginger, red chile, and black bean paste. 
Stir-fry for a few seconds, then add the eel pieces and stir-fry for 1 minute.
Add the rice wine or sherry, soy sauce, and 3 to 4 tablespoons of water, and cook for 2 minutes,
 until the eel is cooked through.
Add the green onions to the wok and stir-fry for about 1 minute.
 Serve immediately, with some steamed rice.

Onion Tart with Braided Eel

Eel Braids
2 kilograms eels
Onion Glaze
4 large onions, whole 
3 garlic cloves, whole 
1 kilogram eel bones 
500 millilitres small prunes
100 millilitres maple syrup
60 millilitres olive oil
1 teaspoon scotch

Onion Mixture
4 sliced cooked onions (use the onions set aside earlier)
125 millilitres pitted and minced olives
60 millilitres minced capers
2 minced garlic cloves 
100 grams salted, smoked, dried herring (soaked in red wine vinegar overnight) 
salt and cracked pepper 
Making the tart
1 pizza dough
250 grams foie gras
1 egg white

Eel Braids
1.Preheat oven to 350F.
2.Skin and clean the eel, and remove the 2 lines of bones with a knife then cut eel in 3 pieces lengthwise,
 attached at one end of the eel. (Keep eel bones aside for onion glaze.) Braid the fillets.
 Pre-cook the braid in oven for about 10 minutes at 350F.

Onion Glaze
1.Preheat oven to 200F.
2.Put the onions in an ovenproof pot and fill with water to cover. Add the prunes, the garlic, and the maple syrup.
 Place parchment paper over the liquid, then cover with lid, and put in oven. 
Cook for 12 to 18 hours at 200F.
3.Remove onions, slice and set them aside. Strain the contents of the pot into a bowl,
 then put the broth back into the pot. 
4.In a very hot saucepan, cook the eel bones in a little bit of oil for a few minutes. 
Then add the bones to the eel broth in other pot and reduce over low heat until the broth thickens and becomes syrupy.
 Add scotch and set aside.
Onion Mixture
1.Throw the onions, the olives, the capers, the garlic and the herring in a saucepan. 
Add salt and pepper. Cook for 5 to 8 minutes. Cool. 

Making the tart
1.Preheat oven to 400F.
2.Roll the dough into a rectangle of about 45 x 30 cm (18 X 12 in.). 
Put on a baking sheet. Spread the onion mixture on dough and fold the sides back over the mixture about 4 cm.
 Glaze the dough with egg white.
3.Brush the partially-cooked eel braid with onion glaze, then place on top of the onion mixture.
 Cook for 10 minutes at 400F.
4.Slice the foie gras and cook in a saucepan. Remove from heat, 
coat with onion glaze and top the tart with the foie gras at about the 7-minute mark 
(that is 3 minutes before the tart is finished.) Finish cooking and serve.