Tuesday, 23 November 2010

BUSH COOKING: Fried Eels with Creamed Potatoes

Ease of Bush Cooking: Medium.

When in the Bush, the tricky bit of this dishes preparation is the dipping of eel in beaten egg, then rolling around in bread crumbs. If you have an egg carry case, and are clever with your kit for the juggling around of food, this dish could be for you. I would recommend the dish for a 1-2 day local camp, as the eel requires keeping fresh. (unless of course you catch it yourself!)
This is a 19th century Danish dish which is quite rich in butter and fishiness! Yum!

Servings: 1-2

Kit Required:
Frying pan
Pot to boil

Knife to chop
Cup for egg
serving plate

1 Lb of Eels
1 Egg
Bread Crumbs (1 slice)
1 large Potato
1 & 1/2 table spoon of Flour
3 knobs of Butter
1/2 a cup of milk
Pinch of Salt
1/2 a tea spoon of Sugar
1 level table spoon of fresh parsley

Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle with salt and leave for an hour. Rinse and dry thoroughly, dip in beaten egg, roll in bread crumbs and fry in plenty of butter. Serve with the browned butter and creamed potatoes.
Creamed Potatoes: Melt a tablespoonful of butter, add 1 1/2 tablespoons flour and a little milk. Stir over a low flame until thickened; season with salt and a little sugar. Cut boiled potatoes in small pieces and add to this sauce. Serve garnished with chopped parsley and butter.
When Danish anglers meet to have fried eel, they try to eat so many that the backbones form a ring around each plate.
From "Danish Cookery" by Suzanne, Andr. Fred.

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