Archived posting to the Leica Users Group, 2007/02/26
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Freshwater Eel is a big thing in Northern Germany - smoked is best, Steinhuder R?ucheraal is a speciality here in Lower Saxony. The demand is so great that they have to import tankers full of live eels from Denmark - very fatty and very tasty. Around Hamburg it's often done in stews or poached (Aal Gr?n is gorgeous, cooked in creamy sauce with loads of dill and parsley and a little lemon juice). If you leave out the dill and add 1/4 litre of white wine and egg-yolk to the sauce, this becomes Steinhuder Aal with Parsley sauce. There's an interesting story about Hamburger Aalsuppe (the city, not McD or BK), in the 18th Century, the Hamburg senate passed a law demanding that Aalsuppe (literally Eel Soup) had to contain at least a piece of Eel. It was originally a soup made with all sorts of herbs (Aal Kr??ter = Low German for all herbs) and dried fruit, prunes, pears, apples. Visitors to Hamburg at the time had been complaining that there was no Eel in it. I reckon the sushi Eel is a Conger Eel or similar - anyone know? Guten appetit! Douglas Sonny Carter wrote: > On 2/25/07, Mark Rabiner <mark@rabinergroup.com> wrote: >> >> I had eel for dinner. At a sushi place. >> >> It was on the list (which I checked twice) and I couldn't resist. >> >> But I'm not good at differentiating sushi yet. Kind of all tastes >> similar. > > > > -------------------------------------- > > Tastes NOT like chicken! Smoked yummy >> >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> > > >