Ingredients with Measurements:
- 500g smoked eel fillets
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon honey
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together the mustard, garlic, honey, white wine vinegar, olive oil, salt, and pepper to make the marinade.
2. Place the smoked eel fillets in a shallow dish and pour the marinade over them. Use your hands to coat the fillets evenly with the marinade.
3. Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
4. Preheat the oven to 375°F (190°C).
5. Remove the eel fillets from the marinade and place them on a baking sheet lined with parchment paper.
6. Bake the eel fillets for 10-12 minutes or until heated through.
7. Serve the smoked eel fillets with a drizzle of the remaining marinade.
- Time:
Preparation time: 10 minutes
- Marinating time: 1-4 hours
- Cooking time: 10-12 minutes
5. Temperature:
- Preheat oven to 375°F (190°C)
Serving size:
- Serves 4
Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 4g
- Protein: 16g
Substitutions for ingredients:
- Grainy mustard can be used instead of Dijon mustard.
- Maple syrup or agave nectar can be used instead of honey.
- Red wine vinegar or apple cider vinegar can be used instead of white wine vinegar.
Variations:
- Add chopped fresh herbs such as parsley, dill, or chives to the marinade.
- Use the marinade on other types of fish such as salmon or trout.
Tips and tricks:
- Make sure to coat the eel fillets evenly with the marinade to ensure maximum flavor.
- If you don't have time to marinate the eel fillets, you can brush the marinade on the fillets just before baking.
Storage instructions:
- Store any leftover eel fillets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eel fillets, place them in a preheated oven at 375°F (190°C) for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the smoked eel fillets on a bed of mixed greens or with roasted vegetables.
Garnishes:
- Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the eel fillets are too salty, soak them in cold water for 30 minutes before marinating.
Food safety advice:
- Make sure to cook the eel fillets to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
Food history:
- Smoked eel is a traditional dish in many European countries, including Germany and the Netherlands.
Flavor profiles:
- The smoky flavor of the eel pairs well with the tangy and slightly sweet marinade.
Serving suggestions:
- Serve the smoked eel fillets as an appetizer or as a main course with a side dish.
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Region: German