Barbequed Eel With White Wine Food

PAN-SEARED SALMON WITH ARTICHOKES AND WHITE WINE

Steps:

• In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest.
• In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.

ITALIAN FRIED OR GRILLED EEL RECIPE (CAPITONE GRIGLIATO O FRITTO)

Steps:

• Gather
• Cut the eel into pieces about 3 inches (7 centimeters long). Rinse them with running water and dry them well.
• Crush the garlic cloves slightly with the flat side of a chef's knife, peel them, and cut them in half crosswise.
• Rub the surfaces of each piece of fish with the cut side of the garlic cloves.
• Arrange in a shallow baking dish. Season the pieces with salt, pepper, and drizzles of the olive oil and vinegar and dot them with small pieces of bay leaf. Let them sit to marinate for at least 1 hour.
• Arrange the prepped and marinated eel pieces on metal grilling skewers, alternating each piece with a bay leaf half.
• Grill the pieces over a medium flame for about 30 minutes, turning them frequently and basting them with additional olive oil.
• Gather the additional fried eel ingredients as well as the marinated eel pieces.
• Remove fish from the marinade. Dredge the fish in flour, shaking gently to remove any excess flour, and fry the pieces in moderately hot oil, being careful not to crowd the pan, until they are crisp and golden-brown on the outside.
• Pre heat oil in a pot to approximately 350 F. Fry the pieces in moderately hot oil, being careful not to crowd the pan, until they are crisp and golden-brown on the outside.
• Drain the eel well on paper towel and season to taste with flaky salt and freshly ground pepper. Serve with fresh lemon wedges.

JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)

Steps:

• Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
• Bring to the boil, then simmer until reduced by half.
• Skewer eel steaks so that they will remain flat during cooking.
• Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
• Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
• Repeat previous step once more.
• Serve hot over rice.

FRIED EEL

Steps:

• Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
• Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.

ALL PURPOSE WHITE WINE BRINE - WHITE COOKING WINE

Steps:

• In a 2-quart saucepot, combine all the ingredients except ice and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from heat and let sit for 10 minutes. Transfer the brine to a container and add ice. Let the ice completely melt before adding your meat to the brine.

SPICY MUSSELS WITH WHITE WINE

Steps:

• Heat grill to high.
• Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
• Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
• Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.