Tender chunks of eel marinated in vinegar, bay leaves, and spices, served cold as a prized Estonian delicacy.
Ingredients
-
600g fresh eel, cleaned and cut into 5cm pieces
-
250ml white wine vinegar
-
250ml water
-
3 tbsp sugar
-
1 tbsp salt
-
2 bay leaves
-
10 black peppercorns
-
5 allspice berries
-
1 onion, sliced into rings
-
1 carrot, sliced
-
Fresh dill sprigs
Instructions
-
1
Bring a pot of salted water to a simmer. Poach eel pieces gently for 8-10 min until firm and cooked through. Remove and cool.
-
2
Make the marinade: combine vinegar, water, sugar, salt, bay leaves, peppercorns, and allspice. Bring to a boil, then cool completely.
-
3
Layer eel pieces, onion rings, carrot slices, and dill in a glass container.
-
4
Pour cooled marinade over the eel, ensuring all pieces are submerged.
-
5
Cover and refrigerate for at least 24 hours, up to 5 days.
-
6
Serve cold with dark rye bread and butter.
Did You Know?
Lake Peipus eel was once so prized that it served as a form of currency in medieval Estonian trade.