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Maple Smoked Kamouraska Eel

Ingredients

8 ounces (225 g) smoked eel (from the Saint Lawrence, if possible), filleted and skinned
2 tablespoons maple syrup
Salt and pepper

Preparation

  1. Step 1

    Preheat the broiler. Cut the eel into 4 equal pieces, place on a rimmed baking sheet, and baste with some of the maple syrup.

    Step 2

    Broil the eel for 1 to 2 minutes, or until it bubbles. Remove, baste with the remaining maple syrup, and then broil again for a minute or two. Remove from the broiler, season with salt and pepper (they should stick to the syrup), and serve warm.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsSeafoodStarterMainDinnerGluten FreeDairy FreeNut FreeEasyQuick5 Ingredients or FewerBroilCookbooks
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