CookEat Recipe
Pisan Glass Eels with Sage and Egg
Small glass eels stewed with whole garlic and sage, then bound with egg, Parmesan, breadcrumbs and lemon.
Method
Steps
Step 1
Gather the ingredients: 350 g legally sourced food-grade European glass eels (Anguilla anguilla), prepared by the supplier; 3 tablespoons olive oil; 2 garlic cloves, lightly crushed but left whole; 4 sage leaves; Salt and black pepper; 2 eggs; 2 tablespoons grated Parmesan; 1 tablespoon fine breadcrumbs; Juice of ½ lemon; A little water as needed.
Step 2
Use only European glass eels legally sold for human consumption by an authorized supplier, supplied already dispatched and prepared for cooking. Follow local availability and trade restrictions; do not use recreational catches, bait, restocking stock or imitation eel products. Keep at 4°C or colder and thaw frozen supplies in the refrigerator. Rinse the prepared fish briefly if needed and drain thoroughly.
Step 3
Heat the oil in a shallow oven-safe pan with the whole lightly crushed garlic and sage. When the garlic starts to colour, add the drained glass eels, season with salt and pepper and cook gently for at least 20 minutes, stirring frequently. Add small amounts of water whenever they begin to dry out. They should be fully cooked and at least 70°C.
Step 4
Beat the two eggs separately with the Parmesan, breadcrumbs, lemon juice and about 1 tablespoon water. Fold this mixture into the cooked fish over low heat until the egg binds the preparation and reaches at least 74°C without being left runny.
Step 5
To serve in the cooking pan, finish for about 3–5 minutes in an oven heated to 180°C, just until the top is set with a pale surface crust. Avoid a deeply browned gratin. Serve promptly as four small portions.
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