German Blue Eel Recipe

Serves/Makes: 6

Ingredients:

  • 2 1/2 pounds eel
  • 1 cup vinegar
  • 1/2 gallon water
  • 1 small onion, chopped
  • 1 tablespoon salt
  • 1 bay leaf
  • Peppercorns Thyme
  • 1 lemon
  • Parsley
How to cook German Blue Eel:
  • Cut up eel in bite-size pieces. Clean and dry.
  • Heat vinegar, pour over eel and let stand 5 minutes.
  • Add boiling water, chopped onion and seasoning.
  • Soak for 25 minutes. Serve on a hot platter, garnished with parsley and lemon wedges or slices.
  • Serve with Remoulade Sauce (see the recipe below), Potato Salad, or Cucumber Salad.

Remoulade Sauce Recipe

Remoulade Sauce Ingredients:
  • 1/3 cup reduced-fat mayonnaise
  • /3 cup low-fat plain yogurt
  • 1 tablespoon coarse-grained mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon anchovy paste
  • Pinch of cayenne pepper
  • 4 teaspoons drained capers, rinsed
  • 4 teaspoons chopped fresh parsley
How to cook Remoulade Sauce:
  • Whisk mayonnaise, yogurt, mustard, lemon juice, anchovy paste and cayenne in a small bowl until smooth.
  • Stir in capers and parsley.

Notes:

The German Blue Eel recipe very easy to prepare and so good!
The German name for this recipe is Blau Aal.

Comments:

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 German Blue Eel serves/makes: 6

The German Blue Eel (Blau Aal) recipe is adopted from The German Cookery by Elizabeth Schuler.

Main Ingredient: Eel (more Eel recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: German (more German recipes)

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