![conger eel in cider](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/04/conger_eel_cider.jpg?resize=100%2C100&ssl=1)
Our Conger eel steaks with cider recipe is a tweaked version of one we found at thefishsociety.co.uk.
Conger eel seems suited to apple-based cooking with its firm meaty texture and pork like taste.
Cider makes a great base for cooking conger eel with that combination of sweetness and acidity. Any dry cider will do but I made mine using Cranborne Chase The Smuggler – Dry. This is a tart and dry Dorset cider which was absolutely perfect with the eel steaks. I used two bottles, one for cooking and one for the chef!
For best results get the freshest eel steaks you can find, the fresher the better, with the skin on. I am lucky enough to fish regularly and catch my own.
![charter boats uk](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/05/cbuk.jpg?resize=365%2C138&ssl=1)
Your local fishmonger should be able to supply them. If you can’t find fresh ones you can substitute frozen ones from a supplier like Hamiltons Fish. Try and avoid the tail end of the eel, it is very bony and only really used for making stock.
![conger eel steaks on fish counter](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/05/conger_eel_steaks_brighton.jpg?resize=750%2C421&ssl=1)
For the apples in the conger eel steaks with cider recipe, choose a variety like Braeburn, Pink Lady or Royal Gala. Personally, I use Pink Lady apples.
![](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/05/manzana-pink-lady.jpg?resize=302%2C273&ssl=1)
![conger eel in cider](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/04/conger_eel_cider.jpg?fit=267%2C200&ssl=1)
Conger Eel Steaks with Cider
Ingredients
- 4 Conger eel steaks
- 2 tbsp Olive oil
- 1 onion chopped
- 4 tbsp Plain Flour for coating
- 330 ml Dry cider approx
- 1 tsp Sea salt
- 1 tsp Freshly ground black pepper
- 3 sprigs Thyme
- 50 g fresh flat-leaf parsley coarsely chopped
- 2 Bay Leaves
- 2 apple sliced
Instructions
- Heat oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a frying pan and cook the onion until soft.
- Dip the eel steaks in the flour and add to the pan, browning quickly on each side. Remove the eel steaks and set them aside.
- Place the apple slices and softened chopped onion into an ovenproof dish just large enough to hold the eel steaks.
- Put the bay leaves, thyme and chopped parsley on top of the apples and onion. Place the eel steaks on top.
- Pour over sufficient cider to come halfway up the side of the steaks. Season with salt and pepper.
- Bake in the centre of the oven for 15-20 minutes, basting halfway through.
- Serve with fresh crusty bread.
Nutrition
![conger eel steak with potatoes](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/04/conger-aromatic-crust.jpg?fit=750%2C553&ssl=1)