Archive recipe

Marinated Eel

Name: Marinated Eel
Yield: 6 servings
Ingredients: 2 lb eel; 1 cup flour; 2 cups olive oil; 2 cups vinegar; 1 onion; 2 bay leaves; 1 tbsp peppercorns; 1 tsp sugar

Eel fried and then steeped in a spiced vinegar marinade, served cold as an antipasto.

Eels were caught in rivers and marshes and were eaten fresh, smoked, or pickled. Marinating the fried pieces in vinegar with onion and spices preserved them and made a sharp, rich dish for the start of a meal.

The dish

3 of 8 items checked

Marinated Eel

Serves 6 · 3 of 8 items checked · 5 aisles

Produce

1onionChecked by You

Meat & Poultry

2 lbeel

Oils & Vinegars

2 cupsolive oil
2 cupsvinegar

Pantry / Durable

1 cupflourChecked by You
1 tspsugarChecked by You

Spices & Seasoning

2bay leaf
1 tbsppeppercorns

Cooking Instructions

Skin and clean the eel, cut it into pieces, and dredge them in flour.
Fry the pieces in oil until golden and cooked through, then drain them.
Warm vinegar with sliced onion, bay, peppercorns, and a little sugar.
Lay the eel in a shallow dish and pour the marinade over it.
Cover and let it stand for at least a day before serving cold.

Served at

The Diet at Augsburg · Augsburg, Germany