smoked eel


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  • noun

Words related to smoked eel

eel cured by smoking

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References in periodicals archive ?
Cue Hollywood's most bonkers over-actor playing drunk, sliding down a bannister and shooting, "Bangers and mash, bubbles and squeak, smoked eel pie.
Trying to make his creations unforgettable, chef Amador will show how to prepare an egg surprise, then foie gras with apple, smoked eel and charcoal and finally a saddle of venison.
You can sample a Mosel riesling to accompany a salad of smoked eel with crab apples; a New Zealand pinot gris is served with Welsh farmhouse cheeses; and with the dessert of pannacotta with poached figs and lavender honey comes a gewurztraminer Vendage Tardive from Riefle.
For the eel: 1 large whole smoked eel For the potatoes: 2 pounds Idaho potatoes, peeled and quartered 1 1/4 caps whole milk 3 ounces butter Sea salt and freshly ground block pepper to taste To serve: 1/2 ounce butter 6 pieces thick-cut bacon
The couple bring in diver-caught scallops from Scotland, smoked eel from Somerset, buffalo mozzarella from Naples, and a farmhouse cheese selection from Neal's Yard.
The stalls are run by sellers who have become legends in their time, and believe in putting on a show while selling cheap bags of smoked eel.
The supply of smoked eel fillets, horseradish grated into Cornish cream, potted goose liver, Melton Mowbray pork pies, pickled walnuts, turtle soup, Roquefort cheese, wild strawberry jelly.
They tuck in to the likes of smoked eel, raw venison and fish pie.
Try the Lincolnshire smoked eel with leek and bacon to start, move on to the panfried Suffolk lamb, so tender you can cut it with a fork, and finish with head chef Richard Cephus's Cambridge burnt cream honeycomb.
Old friends Bryn Williams and Matt Tebbutt prepare warm lobster salad and smoked eel as starters.
That is good news for Berasategui and others who crave normalcy--not to mention a renewed influx of Spanish tourists and foreign visitors who might sample the dishes, such as caramelized smoked eel or squid in pepper foam, that make Basque cooking legendary.
In a blind taste test, Kim Dormaar's Medallion Sliced Smoked Atlantic Salmon, Smoked Rainbow Trout and Smoked Eel won the prestigious American Tasting Institute Award two years in a row.
Among them are puffs with assorted cheese fillings, plus ham and cheese, fish, and smoked eel.
Description: Chef Fred Eric calls it ``toro, tora, torah'' and it's a tuna and salmon tartare served in a ramekin with half and half salmon and tuna garnished with ``dots'' of smoked eel.