Roast Conger Eel from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by Clariss
Conger eel is another neglected fish, although when I wrote about it in the London Evening Standard I received an enthusiastic crop of letters from the West Country. This traditional method of cook...
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Cooking tools:
- Oven
- Roasting pan
Ingredients
- salt
- freshly ground pepper
- 1 onion, halved
- a 30-46 cm/12-18 in piece of middle-cut conger eel
- 300 ml/½ pint cider
- lard or dripping
- 1 apple
- double handful of parsley, chopped
- single handful of sage, chopped
- 1 finely chopped onion
- butter
- 275 g/10 oz breadcrumbs
- 2 cloves garlic, crushed
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