Eel Recipe
Eel in Red Wine with Sage and Bacon

This eel recipe uses the crockpot although you could casserole in the oven if you prefer. Eel can be quite dry, so the longer cooking methods are better.

The tail of the eel is quite bony, so I would only use it for stock. The middle cuts are best and you can skin before cooking.

Some people really do skin them alive - personally, I couldn't. What I do is, make an incision in the skin of the dead fish ;-) and then dip my fingers in salt - it gives you a little more 'grip' - then I pull the skin away.

You can use this method to skin any fish before cooking - it is easier to remove the skin after cooking, but in this case, you are going to wrap the steaks in bacon and sage, so you want the skin off.

Eel in Sage
8 pieces of eel - 3 to 4 inches each
2 tbspns lemon juice
2 tbspns vegetable oil
1/2 pint (300ml) red wine
1 large onion - peeled and chopped
2 tbspns fresh parsley
Whole sage leaves
Bacon rashers - enough to wrap the eel
1 egg yolk
2 tbspns cream

Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley - leave to marinade for an hour or so.

Remove the eel from the marinade and wrap in sage leaves and then bacon.

Either place these pieces with the join side down into your crockpot or skewer with a cocktail stick or tie with string.

Then pour the marinade over the pieces.

Cook on Low for 4 to 6 hours.

Combine the cream and egg yolk and mix into the sauce - allow it to reheat for 15 mins or so.

If you prefer, you could thicken the sauce with cornflour/arrowroot/cornstarch.

I have published this eel recipe specifically to use fresh sage - which is listed on my Fish for Herbs page - however, you could substitute 1 tspn dried sage if you prefer - just add it to the marinade and wrap the eel in bacon only.

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