Our Conger eel with cider is a tweaked version of one we found at thefishsociety.co.uk.
Cider makes a great base for cooking conger eel with that combination of sweetness and acidity.
For best results get the freshest eel steaks you can find, the fresher the better. I am lucky enough to fish regularly and catch my own.
Your local fishmonger will be able to supply them.
For the apples in the recipe choose a variety like Braeburn, Pink Lady or Royal Gala
Conger Eel with Cider
- 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 Parsley coarsely chopped
- 2 Bay Leaves
- 2 Eating apples sliced
- 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.