Conger Eel, Baked
Ingredients
Directions
Prepare
Skin and clean the conger eel, then dry it well.
Stuff the eel with plain fish stuffing.
Tie greased paper over each end, securing it with tape.
Bake
Heat hot fat in a baking tin.
Flour the fish.
Baste it well.
Cook gently for 1 hour or longer.
Baste frequently until well done.
Serve
Serve on a hot dish, dredged with breadcrumbs.
Accompany with a piquant sauce or gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Conger eel
- Forms the main body of the dish and becomes flaky and tender when cooked through.
- Plain fish stuffing
- Fills the cavity, adding moisture and flavour to the eel as it bakes.
- Breadcrumbs
- Coat the outside, adding a crisp, golden surface when dredged on the hot fish.
The step that matters
Cook gently and baste frequently. Low, gentle heat cooks the thick eel through without drying the outside, while regular basting with hot fat keeps the surface moist and helps it brown evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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