8 - 10
How to cook Eel Casserole
- 1 eel (about 3 pounds)
- Salted water
- 1/2 cup flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter
- 12 small peeled onions
- 1 bay leaf
- 2 cups water
- 1 cup mushrooms
- Skin and clean the eel thoroughly and cut in 3-inch pieces. Soak in cold salted water for 1 hour.
- Drain and pat dry. Dredge in flour. Sprinkle with salt and pepper. Then brown in melted butter.
- Put eel in casserole dish and add onions, bay leaf and the water. Cover and bake at 350°F (180°C) for 35 minutes.
- Add mushrooms and cook for another 25 minutes.
The Eel Casserole recipe very easy to prepare and so good!
Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.
This recipe for Eel Casserole serves/makes: 8 - 10
The Eel Casserole recipe is adopted from The Native Indian Cookbook - 1977.
Main Ingredient: Eel
Preparation Method: Baked