Maple Smoked Kamouraska Eel

Name: Maple Smoked Kamouraska Eel
Ingredients: 8 ounces (225 g) smoked eel (from the Saint Lawrence, if possible), filleted and skinned; 2 tablespoons maple syrup; Salt and pepper

January 24, 2012

Ingredients

8 ounces (225 g) smoked eel (from the Saint Lawrence, if possible), filleted and skinned

2 tablespoons maple syrup

Salt and pepper

Preparation

Step 1
Preheat the broiler. Cut the eel into 4 equal pieces, place on a rimmed baking sheet, and baste with some of the maple syrup.
Step 2
Broil the eel for 1 to 2 minutes, or until it bubbles. Remove, baste with the remaining maple syrup, and then broil again for a minute or two. Remove from the broiler, season with salt and pepper (they should stick to the syrup), and serve warm.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.

Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

TagsSeafood Starter Main Dinner Gluten Free Dairy Free Nut Free Easy Quick 5 Ingredients or Fewer Broil Cookbooks

Recipe notes

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