DAMSON BBQ EELS

Eels are fresh water fish, with a firm flesh, rich in flavour but not at all fishy. They’re rich in omega 3 and protein, more so then most conventional fish. Available nearly all year round, these 'beauties' are ignored as a delectable, mainly due to their snake like features. In fact, because of the slithery shape of the eel, with no fins and smaller more compact bones, there tends to be little waste. The rich, firm textural nature of the fish means it can handle a strong sauce. In this case, a BBQ sauce using only British ingredients. Preserved damson jam is sticky, sweet and sour. Smothered on the fish, this BBQ mixture creates a great sauce as it amalgamates with the fat of the fish. Served with a purple sprouting broccoli stir-fry or celeriac chips, this has potential to be either an oriental fusion or a new British classic.

Ingredients

1kg Eel, filleted
½ Cup Damson/Plum Jam
½ Cup Honey
¼ Cup Mushroom Ketchup
3 Cloves Crushed Garlic
Rape Seed Oil
Sesame seeds optional garnish

Method

Add the damson jam, honey, mushrooms and garlic to a saucepan and bring to a slow simmer. Allow the garlic to cook off.

Rub some oil on the skin of the eel, and place on a hot griddle. Once the skin begins to crisp up, add the sauce over the soft flesh. Place under the grill to finish off, basting the eels with the sauce from time to time. The eel will only need a few minuets under the grill depending on the thickness of the flesh. Sprinkle with toasted sesame seeds for added flavour and texture.