Ingredients with Measurements:
- 500g smoked eel
- 2 large tomatoes, diced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, whisk together the diced tomatoes, minced garlic, olive oil, red wine vinegar, salt, black pepper, cayenne pepper, and chopped parsley.
2. Add the smoked eel to the bowl and toss to coat in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours.
4. Preheat the oven to 350°F.
5. Remove the eel from the marinade and place it on a baking sheet lined with parchment paper.
6. Bake the eel for 10-15 minutes, or until heated through.
7. Serve the smoked eel with the remaining marinade on the side.
Time:
Preparation time: 15 minutes
Marinating time: 1-4 hours
Cooking time: 10-15 minutes
Temperature:
Bake at 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 8g
Protein: 20g
Substitutions for ingredients:
- Smoked salmon can be substituted for the smoked eel.
- Balsamic vinegar can be substituted for the red wine vinegar.
Variations:
- Add chopped fresh basil or oregano to the marinade for additional flavor.
- Use cherry tomatoes instead of large tomatoes for a sweeter marinade.
Tips and tricks:
- Be sure to remove any bones from the smoked eel before marinating and baking.
- Serve with crusty bread to soak up the remaining marinade.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with additional chopped parsley or fresh lemon zest.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the eel is too salty, rinse it under cold water before marinating.
Food safety advice:
Be sure to refrigerate the eel while marinating to prevent bacterial growth.
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 is complemented by the tangy and slightly spicy marinade.
Serving suggestions:
Serve as an appetizer or as a main course with a side salad.
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Region: German