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–+ servings
conger eel in cider

Conger Eel Steaks with Cider

Richard
Eel steaks poached in a cider based stock
4 from 10 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine 🇫🇷 French
Servings 4
Calories 134 kcal
How Difficult Easy

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

Calories: 134kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gFiber: 4gSugar: 13g
Keyword conger eel, fish, French
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