Pawaru-Grahmata

№ 9III. nodaļa

Zutis bez ādas žāvēts

Skinless smoked eel with juniper, and green peas

  • Serves 4
  • 1 day curing and drying, then about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Suttis bes ahdas schahwehts.

Modernizētslpp. 137 · PDF 151
4 porcijas

The book gives no quantities: the eel is salted for 4 days, then smoked until golden. The amounts below are ours.

Method

4 soļi
  1. Cut the eel into lengths that fit your smoker. Put them in a snug dish, sprinkle all over with the salt, cover and refrigerate for 12–24 hours, turning once; the salt draws out a brine that covers the fish.
  2. Rinse, pat dry and leave uncovered on a rack in the fridge for a few hours or overnight. Brush lightly with oil, since without its skin the eel dries out quickly.
  3. Hot-smoke at 70–90 °C over the wood chips mixed with the juniper berries for 1–1½ hours, until golden and cooked through (63 °C in the thickest part).
  4. Cook the peas in a little lightly salted water for 3–5 minutes, drain and toss with the butter. Serve the eel hot or warm with the peas.

Notes

What the book says vs. what we added

the skinned eel is salted in a vessel where it can be fully covered and left for 4 days, then dried and smoked as in 03-008 on racks of twigs and paper, over wood shavings and juniper berries, until golden and done, and eaten with green peas. The shorter cure, the fridge, the hot smoker, the oil and the butter are ours.

Smoking

unlike 03-008, the eel isn't boiled afterwards; the book smokes it "until done", so it is a hot or long smoke. A home hot smoker cooks it safely. Keep leftovers wrapped in the fridge and eat them within 4 days.

Eel

the European eel is critically endangered (IUCN Red List), and farmed eel is grown from wild-caught glass eels. Skinless trout or mackerel fillets, cured for 4–6 hours and smoked for 30–45 minutes, are good substitutes. If you use eel, buy it killed and skinned by the fishmonger.

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