Warm smoked eel

Ingredients for Warm smoked eel

Instructions for Warm smoked eel

To prepare the Warm smoked eel recipe, please follow these instructions:

When the eel is or not degummed and cleaned (be sure to cut about 4 cm. further behind than gathullet), be it in a brine.

Brine: 1 liter of water and 80-100 grams of salt.

Consumption: 1 ½ litres of brine per kg. fish.

Time in brine: 5 -10 hours, depending on size.

The eel is taken up, rinse well and wipe with paper towel. Here are subsequent air drying is not required because the fish have to be dried in the oven.

The oven is heated to 90 degrees. The eel be hung in and the flames will dim after 30-40 minutes and røgsmuld met at, procrastination is muted, but not more than that, however, kept a temperature of about 70 degrees for 1 hour. When the time is up, be complied with if necessary. more røgsmuld on and closes almost completely close, so that the temperature falls, but røgudviklingen extends. Smoked eels are now 2 – 2 ½ hour at 50 degrees, taking into account the size.

NB. -If the oven is too cold, bugkanterne on the eel rolls inward and if the oven is too hot, rolls the outwards. You may want to. Dip the eels in lukewarm water before they are hung into the oven. Bugkanterne should preferably have stretched out over a ½ hour.