29 Broiled Pebble River Eel
Preparation info
Difficulty
Easy
Recipe to Produce
1
Portion
Appears in
The Graham Kerr Cookbook
By Graham Kerr
Published 1966
Recipe to produce 1 portion
U.S.A.
Imperial
Metric
Small silverbelly eel
Flour
To dust
To dust
To dust
Clarified butter
To brush
To brush
To brush
Salt
To season
To season
To season
White peppercorns
To season
To season
To season
Method
Method of Preparation
- Clean eel inside and out. Dust with flour and season with salt, freshly ground peppercorns.
- Melt butter.
- Preheat broiler to medium heat, rack on top shelf.
Method of Cookery
- Curl eel in a circle, fixing mouth to the tail with wire.
- Brush eel with clarified butter.
- Place in broiler and cook 10 minutes or until tender right through and skin falls back.
- Pull skin away, remove wire, and serve quite plain.
Serving
The eel has been broiled in a circle shape. Fill the center of this circle with Ngauruhoe Potatoes and surround the eel with freshly cooked peas. This is a perfect dish for the barbecue. Serve with well-chilled light lager-type beer.
© 1966 Graham Kerr. All rights reserved.