For this recipe a cut of conger eel from just behind the gut cavity is best, as this gives even, round ‘steaks’. The conger is studded with slivers of garlic and wrapped in caul fat, which gives the fish a wonderful smooth moistness. The problem, of course, is getting caul fat – you need a good butcher. If you can get hold of it, buy plenty: it freezes well and you can use it for lining pátés and as a casing for faggots. To make the caul manageable, put it in a bowl of warm water to which you have added a little vinegar. If you can’t obtain caul, wrap 4 rashers of streaky bacon around the conger and secure them with string.
Chop the carrots and celery into
After 20 minutes, baste once more and remove the lid.
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