Yield: 1 recipe
|2 tablespoons||coarse salt|
|¼ cup||white wine|
|2 \N||wild onions, finely chopped|
|2 \N||bunches fresh dill|
|10 \N||whole peppercorns|
|2 \N||bay leaves|
|¼ cup||fresh lemon juice|
|2 tablespoons||fresh dill|
Skin the eel by cutting around the neck behind the fins. Wrap the head in a piece of paper towel or newspaper. Take hold of the skin with a pair of pliers and pull towards the tail. Then split the eel open and take out the entrails. Cut the eel into 2" pieces and wash well in running water. Put in a single layer in a shallow pan. Sprinkle with coarse salt and pour in enough water to cover the pieces completely. Soak for 10 minutes, drain and rinse well in running cold water.
Place the eel in a fireproof casserole. Addd the water, wine, onion, dill, peppercorn, salt and bay leaves. Bring to a boil over high heat.
Reduce heat and simmer for 20 minutes. Remove from heat, stir in the vinegar and sprinkle finely choppped dill on top. When thoroughly chilled, the liquid should form a soft jelly. Serve from the casserole.
Source: "Indian Cookin'", compiled by Herb Walker, 1977 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000