Find recipes from the World's Cookbook - Wocobook
print favorite

Smoked eel with horseradish

Cook time: 0 min.
Servings: 6

Ingredients for Smoked eel with horseradish

+ a little extra oil and vinegar to turn first in
0.5dlWhite wine vinegar
1Small bdt. parsley
1Small piece of Horseradish
1Soup may
100gApple cut into small cubes
100gTurnip in small cubes
150gApple peeled and freed from cored
2Thick eel á 500-600 gr
200gRedecorated soup herbs
3tbspFinely chopped shallots

Instructions for Smoked eel with horseradish

To prepare the Smoked eel with horseradish recipe, please follow these instructions:

Clean and peel the eel. Slice eel in serving pieces. Sprinkle with coarse salt and style cool 24 hours or on the kitchen table 6-8 hours. Boil soup herbs and soup may up in 1 litre of cold water. Rinse ålestykkerne, and got them in the boiling water, add 1 teaspoon salt, and cook about 25 minutes. Take them up and keep them warm. Blend persillens leaves with oil and horseradish, mix with onion and season with salt and pepper. Steam Apple pieces ca. 5 minutes with white wine vinegar, covered, and then rub the mixture through a sieve or blend it. Server ålestykkerne with the parsley oil, Apple vinegar and the little Apple pieces around.

You can walk up to 1 kg eel and give the potatoes to. Then you have a main course.