Conger Eel58

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 2 lb/900 g conger eel
  • white wine vinegar
  • chopped parsley


Chop off the head, cut out the vent, remove all the innards from the throat end, and wash clean inside and out before cutting the eel into round steaks some 1 inch/2.5cm thick.

Bring a pan of salted water to the boil, put in the steaks, and poach for 10–15 minutes until tender.

Drain, dish, and sprinkle with the parsley and vinegar just before serving.