Braised Mikmaw Eel Pie Recipes

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.

EEL SAUCE

Steps:

• Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.
• Calories: 121 | Total Fat: 0g | Cholesterol: 0mg.

MOCK EEL

Steps:

• In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3" slices, then squeeze dry.
• Heat 2" oil in a 14" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering.
• Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant.
• Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes.
• Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve as a side to rice and other veggies.