Glazed Smoked Eel

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


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


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