Glazed Smoked Eel

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 350 g (12 oz) filleted and pin-boned smoked eel (reserved from making smoked eel stock)
  • 100

Method

Dice the eel into 1 cm (½ in) cubes. Bring the kabayaki sauce and smoked eel consommé to the boil in a small saucepan over medium heat. Add the butter and stir to emulsify. Add the diced eel and gently sti