Pawaru-Grahmata

№ 5III. nodaļa

Zutis uz iesmu cepts

Eel roasted on skewers with bay leaves

  • Serves 4
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Suttis us eesmu zepts.

Modernizētslpp. 134 · PDF 148
4 porcijas

The book gives no quantities; the amounts below are ours. It puts the spit by the fire at 9 o'clock for a midday meal, so about 3 hours.

Method

5 soļi
  1. Cut the eel into pieces 4–5 cm long. Mix the pepper, cloves and salt and rub them all over the pieces.
  2. Push the pieces crosswise onto 2–4 metal skewers, with a bay leaf between each piece.
  3. Heat the oven to 190 °C (170 °C fan). Lay the skewers across a roasting tin so they hang above it and the fat drips into the tin. Or use a rotisserie, or a barbecue set up for indirect medium heat.
  4. Roast for 45–60 minutes, turning the skewers and basting them every 10–15 minutes, first with the salted water and then with the fat that collects in the tin, until browned and the flesh comes away from the bone (63 °C next to the bone).
  5. Slide the eel off the skewers, sprinkle generously with lemon juice and serve.

Notes

What the book says vs. what we added

the skinned pieces seasoned with crushed pepper, cloves and salt, skewered crosswise with a bay leaf between each, basted with their own fat and salted water and eaten with lemon juice are the book's. The oven, temperature and times are ours.

Time

the book's three hours is for a spit turning slowly in front of an open fire; an oven or rotisserie takes about an hour.

Eel

the European eel is critically endangered (IUCN Red List), and farmed eel is grown from wild-caught glass eels. Firm cubes of monkfish or farmed catfish take skewers well; they are leaner, so baste with melted butter instead of the drippings and roast for 20–25 minutes, to 63 °C. If you use eel, buy it killed and cleaned by the fishmonger.

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