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Marineeritud Angerjas (Marinated Eel)

Cut eel
Cut eel
Carrots and onions
Carrots and onions
Marineeritud Angerjas is a very popular and traditional food in Estonia where eel is abundant and eaten fresh as well as canned. This recipe for marinated eel can be found in Estonian homes and restaurants; it is intended to be served cold. Marineeritud Angerjas has a strong fish flavor that is both unusual and distinctive. Recipe Servings: Serves 4 to 6
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 2 lbs (1 kg) eel, cut into pieces
Marinade:
  • 3 cups (710 ml) water
  • 1/2 Tbsp (7.5 ml) sugar
  • A few bay leaves
  • 1 carrot
  • 2 onions
  • 8 black peppercorns
  • A few grains of vürtspipart
  • A pinch of ground nutmeg
  • 3 Tbsp (45 ml) vinegar
  • 1 Tbsp (15 g) salt

Directions

  1. In a large pot, combine the ingredients for the marinade. Add the carrot and onions whole. After bringing the mixture to a boil, add the eel and continue to boil until the eel skin becomes loose, about 15 to 20 minutes.
  2. Serve the eel with marinade after it has cooled.

Notes

In Estonia, it is common to can this dish to preserve it for later use by placing the fish and marinade into clean, airtight jars immediately after preparation and then cooling the jars as quickly as possible.

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