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Traditional pie, mash, and eel shop, Walworth, South East London Jellied eels is a traditional English dish that originated in the 18th century, primarily in the East End of London . The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly.
Once the eel has been gutted and its head and skin removed, two inch long cuttings are simmered with a mix of finely chopped fresh herbs. These may typically be a selection of sage, ginger mint, oregano, sorrel, lemon balm (citronella), chervil, thyme, citrus thyme, savory, parsley, stinging nettle, spearmint, burnet, watercress, dragon's-wort (tarragon), chives, and basil.
Spreewaldsauce is a traditional thickened sauce used in the cuisines of Brandenburg and Berlin which is particularly eaten with fish such as eel, pike or zander.Even if it is very similar to the French Béchamel sauce, it is said that its recipe does not derive from the Huguenots but is of a much older and regional source.
Kabayaki is a typical preparation of the unagi eel in Japan., [12] sometimes extended to preparation of other fish, [13] [14] where the fish is split down the back [13] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before broiled on a grill.
Unadon Unajū. Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel grilled in a style known as kabayaki, similar to teriyaki.
The Dutch language name (literally 'eel in the green') refers to freshwater eel in a green herb sauce. [2] [3] Paksiw na isda – Filipino cooking process; Paling in 't groen – Belgian dish; Panta bhat – Rice-based dish originating in Bangladesh
Garum appears in many recipes featured in the Roman cookbook Apicius. For example, Apicius (8.6.2–3) gives a recipe for lamb stew, calling for the meat to be cooked with onion and coriander, pepper, lovage, cumin, liquamen, oil, and wine, then thickened with flour. [18]
Eel, carp, pike; cooked in court-bouillon with salt, pepper, faggot, sage, celery and butter, garnish with slices of bread and butter. [ 10 ] Despite the disapproval of Larousse , calves' brains may be served en matelote , poached in stock with sliced onions, carrots and red wine, served sliced, garnished with the glazed onions, mushrooms and ...