Finely carve the eel at the head end and peel off the skin from the head to the tail in one go. Then cut the eel into four cm long pieces, put a leaf of sage around it and wrap it with a thin slice of ham. Of course, the eel was previously seasoned with salt and pepper. Add oil to taste in the frying pan and fry the pieces of eel from both sides until they get light color.
Next, put the pieces of eel in the oven at 150 C degrees for another five minutes.
In the meantime, cut the zucchini into fine strips and saute with salt, pepper and fresh thyme and a tiny bit of juice from a lemon. As a filling side dish you can of course offer potatoes, but also bread at any time. This dish can also be cooked on the grill wrapped in foil.
Practical tip: The eel pieces keep well together if one uses small wooden skewers. With the small Bodden eels, the skin does not necessarily have to be removed, as it is so fine that it is hardly noticeable.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
Related Recipes:
Hiddensee Eel Soup – Mecklenburg-Western PomeraniaRinse the eel ready for cooking and cut into 5 cm pieces. Clean or peel the greens. Dice the onions. Roughly...
Zucchini Mint Spaghetti with Crab TailsHave you tried this zucchini recipe? 1. defrost scampi turn off the head, peel off the scampi except for the...
Fried Eel in Dill SaucePortion the eel into pieces about 3 to 4 cm long, salt, pepper, sprinkle generously with lemon juice and then...
Fillet Steak with Sage CarrotsFor the fillet steak with sage carrots, peel the carrots with an asparagus peeler. Peel the garlic cloves and...
Pork Tenderloin Wrapped in Zucchini1. chop the chives into fine rolls. Remove tendons and skin from pork tenderloin. Cut head and tip of...
Easter LambPrepare a yeast dough for the Easter lamb. Put the flour in a bowl and make a well, crumble the yeast into it...
Sea Bass Fillets with Oranges and SageCaramelized orange sage…. already that sounds tempting. Jean Marie Dumaine has created a sauce for us...
Stuffed ZucchiniH source -Hobbythek 284 Cut the large zucchini in half and scoop out with a spoon. Cut the two small zucchini...
Loup De Mer in Salt Crust with Olive Oil CoulisClean and rinse the abdominal cavity and head of the fish well. Dab dry and season sufficiently with pepper...
Marinated Sardine Fillets with Ratatouille Salad – V.KlinkCut the sardines behind the head, open on the back side, unfold the fillets, removing the center ridge and...