Baked Conger Eel

Ingredients

Method

Wash and dry the fish thoroughly, skin and stuff with forcemeat and bind it with tape. Melt the butter or fat in a baking-dish or tin, put in the fish and baste well. Bake gently for 1 hr., basting occasionally with fat and dredging the surface with flour.

Serve with the gravy poured round, or if preferred with tomato, brown caper, or a suitable fish sauce.

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