Eel in Sweet-Sour Fruit Sauce

Name: Eel in Sweet-Sour Fruit Sauce
Ingredients: ⅓ cup (75 ml) white wine vinegar; 2 teaspoons kosher salt; 1 teaspoon black peppercorns; 1 tablespoon sugar; 1 garlic clove, peeled; 2 strips lemon zest; 2 flat-leaf parsley stems; 1 thyme sprig; 1 bay leaf; 1 eel, about 1 pound (450 g), cleaned, beheaded, rinsed, and cut into 6 sections; 6 pitted prunes; 1 tablespoon vegetable oil; ½ sweet onion, thinly sliced; 2 teaspoons flour; 6 small purple prune plums, quartered and pitted; ½ teaspoon finely grated ginger; Freshly ground black pepper; ¼ cup (60 ml) chopped flat-leaf parsley; 12 cherry tomatoes, halved

Preparation info

Serves
3
as a main course, 6 as an appetizer

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Eel...a fish that evokes prejudices even among the most adventurous of eaters. My first eel swam in a rich red wine stew, which I ate at a restaurant on the banks of the Loire River. Finding a fishmonger who sells fresh eels that he will skin for you is difficult, if not impossible. Poaching the eel first means you can skin it yourself; all you have to do is find your eel. Asian and Italian fish markets are the best source. Buy eels no larger than 2¼ pounds (1 kg) as they will be less fatty

Ingredients

Starter
Fish course
Pescatarian

Ingredients

Method