Eel Livornese Recipes

FRIED EEL

Steps:

• Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
• Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.

EEL LIVORNESE

Steps:

• In sauce pot bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes. In casserole, place eel with skin side down and pour tomatoes over it. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Garnish with basil leaves.

WOK TOSSED EEL WITH TURMERIC AND GLASS NOODLES: LUONG XAO LAN

Steps:

• Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons of water. Mix well and set aside.
• Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass and stir fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir fry for 2 minutes.
• Garnish with peanuts, rice paddy herb and sawtooth coriander. Serve with jasmine rice, and a bowl of diced chilli and soy sauce for dipping.