I have written of the elusive eel many times in the past. I love nothing more than to teach people important facts about eels, for example the fact that their nasty little children are referred to as elvers and that many types of eels are anadramous sons of guns that spawn in the ocean and inhabit rivers.
Some folks I met at the New Amsterdam Market bought a four and a half foot longer, a Conger Eel from me last week! They proceeded to fillet and cook this conger like professionals. Here is the photo diary of the eel expedition as filleted, cooked, recorded and photographed by the chef Ori Kushnir himself and his lovely lady:
Ori, his Lady and the native Rhode Island Conger Eel.
Eels should be skinned before being filleting. Here is the naked flesh of this eel.
Wicked long fillet, clean as a whistle.
Homes for bones: The head and bones are made into a stock.
Dish Completed! Conger eel in saffron sauce, faux-gnocchi with aleppo aioli, tomatoes with absinthe vinaigrette:
Homemade Absinthe, 170 Proof, used to season the tomatoes!
