Barbecued eel with a crunchy slaw salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
- Dietary
- Egg-free
Try this bold starter which pairs the rich flavour of eel with a sweet and tangy glaze alongside a fresh carrot slaw.
Ingredients
For the barbecued eel
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp freshly cracked black pepper
- pinch salt
- 2 whole eels, both cut into 3, skin on, bone in
For the glaze
- 4 tbsp black Irish butter
- 50ml/2fl oz tomato juice
- 50ml/2fl oz Worcestershire sauce
- 1 tsp runny honey
For the crunchy slaw salad
To serve
- 2 spring onions, thinly sliced
- 1 radicchio, leaves separated and thinly sliced
- Irish champ
Method
To make the barbecued eel, light a barbecue or preheat the grill to high.
To make the dry rub, mix together the garlic powder, dried oregano, cracked black pepper and salt in a medium bowl. Sprinkle the dry rub all over the chopped eels, reserving a teaspoon for the slaw salad.
To make the glaze, in a bowl mix together the Irish butter, tomato juice, Worcestershire sauce and runny honey, then set aside.
Place the eels onto the barbecue or under the grill on a baking tray. Cook for 2 minutes and then turn over and cook for a further 2 minutes. Towards the end of cooking, brush the glaze all over the cooking eels.
To make the crunchy slaw salad, place the carrot into a small bowl. In a separate bowl, mix the lemon zest, juice, honey, dry rub and salt.
To serve, remove the bone from the eel, which runs right through the centre, and place onto serving plates.
Dress the carrots with the lemon dressing. Place the carrot slaw next to the eel and garnish the dish with the spring onions and thinly sliced radicchio. Champ on the side.
