📝 About This Recipe
A true delicacy of the Low Countries, smoked eel is prized for its incredibly rich, buttery texture and deep umami profile. This recipe utilizes a traditional brining and hot-smoking method to transform fresh eel into a melt-in-the-mouth treasure with a delicate golden sheen. Whether served simply on toast or as the star of a fine-dining plate, it represents the pinnacle of preserved seafood craftsmanship.
🥗 Ingredients
The Fish
- 2 kg Fresh European Eel (cleaned, gutted, and skin intact; roughly 400-500g each)
- 2 tablespoons Coarse sea salt (for the initial cleaning rub)
The Brine
- 3 liters Water (filtered and cold)
- 240 grams Fine sea salt (aiming for an 8% brine solution)
- 50 grams Brown sugar (to balance the salt and aid pellicle formation)
- 1 tablespoon Black peppercorns (crushed)
- 4 pieces Bay leaves (dried)
- 6 pieces Juniper berries (lightly bruised)
Smoking Fuel
- 2-3 pieces Oak wood logs (for steady base heat)
- 4 cups Alder or Beech wood chips (soaked for 30 minutes for the smoke profile)
- 1 handful Dried herbs (Thyme/Rosemary) (optional, added to the coals for aromatic depth)
👨🍳 Instructions
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1
Thoroughly clean the eels by rubbing the skin with coarse sea salt to remove any excess slime. Rinse under cold running water until the skin feels 'squeaky' clean.
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2
Prepare the brine by dissolving the fine sea salt and brown sugar in 1 liter of boiling water. Once dissolved, add the crushed peppercorns, bay leaves, and juniper berries, then stir in the remaining 2 liters of cold water to bring the temperature down.
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3
Submerge the eels fully in the brine. Place a weight on them if necessary to keep them underwater. Refrigerate for 4 to 6 hours depending on the thickness of the fish.
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4
Remove the eels from the brine and rinse briefly. Pat them extremely dry with paper towels. Use a sharp hook or butcher's twine to create a loop through the head/neck area for hanging.
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5
Hang the eels in a cool, breezy spot or in front of a fan for 1-2 hours. This creates the 'pellicle,' a tacky surface that allows smoke to adhere and gives the fish its signature golden color.
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6
Preheat your smoker to a low temperature of 60°C (140°F). Use oak for the initial fire. Hang the eels vertically in the smoker, ensuring they do not touch each other.
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7
Dry the eels in the smoker with the vents open for about 30 minutes. The skin should feel parchment-like and dry to the touch before the heavy smoke begins.
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8
Increase the smoker temperature to 80°C (175°F). Add the soaked alder or beech wood chips to the coals to generate a thick, steady stream of smoke.
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9
Smoke the eels for approximately 1.5 to 2 hours. You are looking for an internal temperature of 72°C (162°F). The bellies should start to open slightly, and the skin will turn a deep bronzed gold.
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10
During the last 15 minutes, throw the dried herbs onto the coals for a final aromatic finish.
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11
Remove the eels from the smoker. Immediately wrap them in parchment paper and then a thick towel. This 'resting' phase allows the oils to redistribute and softens the skin.
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12
Once cooled to room temperature, you can serve immediately or refrigerate. To serve, peel the skin back from the head, fillet the meat away from the central bone, and enjoy.
💡 Chef's Tips
Always use fresh, high-quality eel; frozen eel can become mushy during the hot-smoking process. Do not skip the drying/pellicle stage, as smoke will not penetrate wet skin and the result will be grey rather than golden. Maintain a steady temperature; if the smoker gets too hot (above 90°C), the fat will render out too quickly, leaving the meat dry. If you don't have a vertical smoker, you can lay them on wire racks, but turn them halfway through to ensure even coloring. For a milder flavor, reduce the brining time to 3 hours, but ensure you increase the salt concentration slightly.
🍽️ Serving Suggestions
Serve warm on a slice of buttered dark rye bread with a squeeze of fresh lemon. Pair with a crisp, dry Riesling or a traditional Dutch Genever to cut through the rich fats. Flake the meat over a chilled potato salad dressed with crème fraîche, dill, and capers. Incorporate into a 'Smoked Eel Mousse' by blending with cream cheese, horseradish, and lemon zest. Serve alongside scrambled eggs and chives for an ultra-luxurious breakfast.