Wild eel with lemon zest and seaweed

 

Wild eel with lemon zest and seaweed

Wild eel from Lake Neagh

 

I have not eaten eel for a long time because most are farmed. From the on line fish monger, I can get this eel being grown wild and sustainable in the huge Neagh lake in North Ireland. Ordered one to try, simply cooked with lemon zest and seaweed to check its flavor and texture, pretty good.

1. Season eel with salt, pepper and rice wine for a day.

2. Sear gently until all sides golden, add lemon zest, seaweed flakes, half a cup of water, stew for 2 minutes each side.