Baked Eels Recipes

3 WAYS TO COOK EEL - WIKIHOW

Steps:

• Preheat your oven to 375 °F (191 °C). Preheating the oven before you prepare the eel will allow oven to get up to its proper temperature before you put the eel in.
• Pat the eel dry using paper towels. In case there is any residual blood or water within the eel's body cavity, use 1 or 2 paper towels to dry out the inside of the eel. Throw these paper towels away immediately.
• Rub 1 teaspoon (4.9 mL) of salt over the eel. Use your hands to massage the salt over the eel's flesh. Fully coat both the outside and the inside of the eel with salt. Modify this measurement for the number of eels you're roasting. So, if you're preparing 3 eels, you'll need 3 teaspoons (15 ml) of salt total.
• Place the eel into a cast iron skillet. Drizzle with 3 teaspoons (15 mL) of vegetable oil. If you don't have vegetable oil, olive oil makes a suitable replacement. Alternatively, if you have a roasting pan, you can place the eel in this to roast.
• Put the skillet in the oven and roast the eel for 25-30 minutes. When the eel is cooked, the skin will be browned and ready to eat. Once 25 minutes have passed, keep a close watch on the eel to ensure that it doesn't begin to blacken and burn.
• Serve the roast eel immediately. Top the eel with lemon, salt and pepper, and any other sauce or garnish that you enjoy. Place leftovers into an airtight container and store in the refrigerator. The eel should keep for 3 or 4 days.

BAKED EELS

Steps:

• Preheat oven to 400F and lightly butter a baking dish.
• Cut fish in two- or three-inch pieces; wash in salted water and dry thoroughly.
• Dredge with flour, season with salt and pepper and place in prepared pan.
• Dot with butter and add water to prevent burning.
• Cover and bake for 15 minutes or until fish is browned.

UNADON (UNAGI DON)

Steps:

• Gather all the ingredients.

BAKED SMOKED EEL PIE

Steps:

• Preheat oven to 400 degrees.
• Cut the vegetables into 1 inch pieces and separately steam until tender.
• Check mussels and discard bad ones.
• Heat wine in a pan, add the mussels and cover.
• Cook over high heat for a few minutes until mussels open, discarding any that are still closed.
• Remove the mussel meat from the open shells.
• Cut the eels into 2 inch pieces.
• Heat oil in a frying pan, add the eel pieces, and cook quickly to brown all over.
• Season well and place in the bottom of a 9 1/2 inch square pie dish, about 1 1/2 inch deep.
• Scatter the vegetables over the eels and season, then add mussels.
• Pour over the fish stock and dot with butter.
• Cut out a strip of pastry about 3/4 inch wide and press on to the rim of the pie dish.
• Then cut out an oval piece of pastry, which is just larger all around than the dish.
• Brush a little water over the pastry rim and top with the pastry lid.
• Press together to seal, then trim off excess pastry, knock up the edges and flute.
• Brush a little beaten egg over the lid and use a sharp knife to make a hole in the center.
• Bake the pie for about 20 minutes, or until the pastry has risen and is golden brown.
• Remove from the oven and allow the pie to cool for 10 minutes before eating.