Conger Eel in Cider

Preparation info

  • Difficulty

    Easy

  • Serves

    3 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • lb (750 g) skinned eel
  • ¼ lb (125 g) chopped onions
  • 1 oz (25 g) butter
  • 1 oz (25 g) flour
  • 1 pt (600 ml) cider
  • Salt and pepper

Method

Cut the eel into 3 to 4 pieces, wash and dry well. Fry the onions in the butter until golden. Add the eel pieces and brown lightly. Stir in the flour and cook until brown. Gradually stir in the cider, season with salt and pepper and cover the pan with a lid or foil. Bake in the oven for 1 hour. Serve the fish in the sauce, thickening it further with flour and butter if necessary.