Ingredients with Measurements:
- 1 smoked eel (approximately 500g)
- 2 limes, juiced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Mixing bowl
- Whisk
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, whisk together the lime juice, cilantro, olive oil, salt, and black pepper.
3. Place the smoked eel in a baking dish and pour the marinade over it, making sure it is evenly coated.
4. Cover the baking dish with foil and bake for 15-20 minutes, or until the eel is heated through.
5. Remove from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe serves 2-4 people.
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- If fresh cilantro is not available, you can use dried cilantro instead.
- You can substitute the olive oil with any other neutral oil, such as vegetable or canola oil.
Variations:
- You can add some chopped garlic or ginger to the marinade for extra flavor.
- Instead of baking the eel, you can grill it for a smokier flavor.
Tips and tricks:
- Make sure the eel is evenly coated with the marinade for maximum flavor.
- If the eel is too salty, you can soak it in cold water for a few minutes before using it.
Storage instructions:
- Store any leftover eel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eel, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eel on a bed of lettuce or arugula for a fresh and colorful presentation.
- Garnish with some extra cilantro leaves for a pop of color.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Serve with a side of steamed rice or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the eel is too dry, you can brush it with some extra marinade before serving.
Food safety advice:
- Make sure the eel is fully cooked before serving.
- Store any leftover eel in the refrigerator and consume within 3 days.
Food history:
- Smoked eel is a traditional dish in many European countries, including Germany and the Netherlands.
Flavor profiles:
- Smoky, tangy, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or main course.
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Region: German