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.
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.
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.
Conger Eel Steaks 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 fresh flat-leaf parsley coarsely chopped
- 2 Bay Leaves
- 2 apple 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.