Smoked Eel
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Sale
- £9.59
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Regular price
- Description
- Ingredients Information
- Nutritional Information
- Storage
- Preparation
- Recipe
- Catchment Area
Our Eel is delicately hot smoked over smouldering English Oak wood. We only use fresh eel from New Zealand & Australia to help protect the currently endangered British stocks. Gently cured with rock salt and hung over British Oak for 18 hours our eel is moist and packed full of flavour. Our smoked eel was voted in the UK top 50 foods in 2012 and has won the highest accolade in The Great Taste Awards, 3 gold stars.
Each pack has a minimum Weight of 100g
Eel, (ANGUILLA, ANGUILLA), Salt, Natural Oak Wood Smoke
As a guide we recommend that this product provides | Per 100g |
Energy | 1306kJ/216kcal |
Fat of which saturates |
28.0g 14.0g |
Carbohydrates of which sugars |
0.0g 0.0g |
Protein | 18.0g |
Salt | 0.9g |
Keep refrigerated until date shown on pack. Suitable to freeze for upto 12 months.
Our smoked eel is ready to eat, simply remove from the fridge an hour before serving.
Smoked Eel Tagliatelle
Ingredients :
- 500g fresh egg tagliatelle
- 600g zucchini
- 200g smoked eel fillets
- 12 quail eggs
- 2 tablespoons dried chives
- 2 tablespoons dried parsley
- 1 dried bay leaf
- 3 tablespoons extra virgin olive oil
- Salt
1. Prepare zuchini. Trim their ends, wash very well and quarter lengthways. Remove all their seeds and cut them into sticks. put them into a non-stick frying pan together with 1 1/2 tablespoons olive oil and bay leaf. Fry all slightly over a low heat, stirring often. Once coloured, add half a glass hot waterand continue cooking untl all cooking juice is well reduced. add other water only if nessisary. Season to taste with salt whenyou turn off the stove. Remove the bay leaf.
2. Meanwhile, boil quali eggs, 4 minutes. Put under cold water to cool them quickly. Then shell, halve and pull them apart. Cut smoked eel into peices. /p>
Cook tagliatelle in abuntant salt water until al dente stage. Just before draining tagliatelle, take away ladle of boiling water and transfer it to your zuchini sauce.
Click HERE to see origional website
Caught in Australia/ New Zealand
Customer Reviews
As a change this year we decided to diversify and purchase some smoked eel instead of the routine Smoked Salmon as a Christmas gift.
What a wow alternative, lots of different salad recipes.
An excellent conversation piece as so few people have tried smoked eel or would usually even consider trying it.
My brother and his wife were thrilled to bits.
Thank you.
Really enjoyed
Absolutely delicious and very well packaged. I'll be back!
We had this delicious smoked eeel as part of a seafood dinner on Christmas Eve and it was a big hit.
Have been a client of Lancaster smokehouse for over eight years and have never been disappointed and neither is my father who is often the recipient! Love’s the kippers , potted shrimp and especially the smoked eel. Highly recommend this company.