Entree: United Kingdom – Northern Ireland – Lough Neagh Eel (Stewed freshwater eel from Lough Neagh cooked and finished in a buttery parsley and lemon sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 whole Lough Neagh eels, approx. 8 oz (225 g) each, cleaned, skinned and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) onion, thinly sliced
- 2 cloves (6 g) garlic, minced
- 1 cup (240 ml) dry white wine or light ale
- 1 cup (240 ml) fish stock or water
- 1 bay leaf
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 1/2 cup (15 g) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice, plus lemon wedges to serve
- 1 lb (454 g) potatoes for mash, peeled and cut into chunks (optional, for serving)
- 2 tbsp (30 ml) milk (for mash, if serving)
- 2 tbsp (28 g) butter (for mash, if serving)

Instructions

1. Poach the eel and prepare base: Season the cleaned eel pieces with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Heat 2 tbsp (30 ml) olive oil in a large sauté pan, add 8 oz (225 g) sliced onion and cook gently until translucent. Add 2 cloves (6 g) minced garlic and cook 30 seconds, then pour in 1 cup (240 ml) white wine to deglaze, add 1 cup (240 ml) fish stock (or water) and 1 bay leaf, bring to a simmer and gently add the eel pieces. Poach at a low simmer, partially covered, until eel is cooked through and tender, about 8–12 minutes depending on thickness.
2. Finish and serve: Remove cooked eel pieces with a slotted spoon and set aside. Reduce the poaching liquid slightly if needed, then whisk in 2 tbsp (28 g) butter and 1 tbsp (15 ml) lemon juice to form a glossy sauce. Return the eel to the pan briefly to coat, stir in 1/2 cup (15 g) chopped parsley, adjust seasoning, and serve immediately with mashed potatoes made from 1 lb (454 g) potatoes mashed with 2 tbsp (28 g) butter and 2 tbsp (30 ml) milk, and lemon wedges.