This eel recipe uses the crock pot although you could casserole in the oven if you prefer. Eel can be quite dry, so the longer cooking methods are better. The tail of the eel is quite bony, so it is better to use it for stock. The middle cuts are best and you can skin before cooking.
Some people really do skin them alive - would you? I don't. What I do is, make an incision in the skin of the dead fish ;-) and then dip your fingers in salt - it gives you a little more 'grip' - then pull the skin away.
You can use this method to skin any fish before cooking - it is easier to remove the skin after cooking, but in this case, you are going to wrap the steaks in bacon and sage, so you'll want the skin off.
8 pieces of eel - 3 to 4 inches each
2 tbspns lemon juice
2 tbspns vegetable oil
1/2 pint (300ml) red wine
1 large onion - peeled and chopped
2 tbspns fresh parsley
Whole sage leaves
Bacon rashers - enough to wrap the eel
1 egg yolk
2 tbspns cream
Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley - leave to marinade for an hour or so.
Remove the eel from the marinade and wrap in sage leaves and then bacon.
Either place these pieces with the join side down into your crock pot or skewer with a cocktail stick or tie with string.
Then pour the marinade over the pieces.
Cook on Low for 4 to 6 hours. Yeah, it will take that long.
Combine the cream and egg yolk and mix into the sauce - allow it to reheat for 15 mins or so.
If you prefer, you could thicken the sauce with cornflour or cornstarch.