Garlic Roasted Eel with Polenta
- 2lb eel butterflied
- 10 garlic cloves
- 10 springs fresh rosemary
- 1 cup dry white wine
- 4 tbsp extra virgin olive oil
- Salt & pepper to taste
- 2/3 cup white polenta
- 1 ½ cup water
- 4 tbsp butter
- Wooden skewers, soaked in water for 20 minutes
Cut eel into 10 large chunks with a sharp knife, careful not to tear the skin
Sear chunks, skin side down, quickly over high heat in cast iron skillet
Let eel cool then place one garlic clove and one sprig of rosemary in the middle of each chunk
Fold eel closed and skewer each eel chunk so it stays closed
Preheat oven to 350 degrees
Drizzle a baking sheet with olive oil and arrange eel in single layer spaced 1 inch apart
Season liberally with salt and pepper and cook in over for 10 minutes
Remove baking sheet and pour white wine over the eel, cook another 10 minutes in the oven
For the polenta, bring water to a boil over medium heat and stir in polenta. Cook for 10 minutes, stirring constantly then add the butter and stir until fully combined
To serve, place eel chunks on top of a spoonful of polenta and top with eel cooking juices.
Japanese BBQ Eel Bowls
- 1.5 lb. eel filets
- 1 cup short grain Japanese
- ¼ cup soy sauce
- ½ cup mirin
- 1 tbsp honey
- ¼ cup sake
- Strips of nori seaweed
- Toasted sesame seeds
To make kabayaki sauce combine soy sauce, mirin, honey and sake in a medium saucepan and reduce on medium-low heat until syrupy
Meanwhile, bring a large pot of water to a boil and steam eel until the internal temperature reads 158 degrees Fahrenheit
Cover cooked eel in kabayaki sauce and let rest
In a medium pot combine rice with 2 ½ cups of water and bring to a boil.
Cover rice and cook on low heat for 20 minutes, then remove from heat and let stand covered for an additional 10 minutes
Cut marinated eel into 1-in pieces and sear in a cast iron skillet over medium-high heat until heated through (1 or 2 minutes per side)
Serve eel over rice and sprinkle with nori strips and sesame seeds on top
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