Fried Mosel Eel

For those of you interested in Mosel regional cooking, here is a recipe which may not appeal to everyone but I personally quite like – fried eel. Eel is one of those foods that people (Cockneys excepted) unfairly dismiss without even trying, but I say if you ever get the chance, give it a whirl.

Ingredients (German names of ingredients are also shown):

  • 500 g Eel (“Aal”)
  • 1 Onion (“Zwiebel”)
  • Salt and pepper
  • Fish seasoning (“Fischgewürz”)
  • 125 g Flour (“Mehl”)
  • 1 Egg (“Ei”)
  • 200 ml Wine (white is best. Water or beer could be used instead)
  • Oil for frying

Preparation:

Take the eel, cut into portions and season with a little salt. Poach the eel pieces in boiling water into which some fish spice and pepper have been added to taste. Whilst the eel is cooking, prepare a batter by whisking together the flour, egg, wine and two teaspoons of the oil. When the fish has cooked for 30 minutes, remove from the cooking liquid, drain thoroughly and dip in the batter. Finally, fry the battered eel pieces in oil until golden brown. Drain on kitchen paper and serve.

(Recipe adapted from the recipe section of the Mosel.de website)

Riesling Glühwein

Christmas is rapidly approaching now and those of us living in Germany will no doubt have already had the pleasure of sampling the famous “Glühwein” at one of the multitudes of Christmas Markets that start in late November and go on right up until Christmas Eve or even into the New Year.

Traditionally, Glühwein is made from red wine, but of course, Mosel wine is predominantly white. It would be a bit of an insult to the local wine producers not to attempt to make some using the local plonk, so I reproduce here a recipe I found on the German cooking website http://www.kochbar.de/. It is the best translation from German to English I could manage, but I think it is reasonably accurate.

Weißer Glühwein (Mulled White Wine)

Ingredients:

  • 600 ml dry white wine
  • 150 ml Vodka
  • One orange
  • Five cloves
  • Two cinnamon sticks
  • Half teaspoon cardamom seeds
  • Three tablespoons of honey
  • Freshly grated nutmeg to taste
  • Lemon slices, to serve.

Slice the orange and throw into a saucepan along with all the other ingredients. Cover and heat gently but do not boil for at least ten minutes (if you boil it you will evaporate off the alcohol and we don’t want that now do we?). Taste and add more honey if necessary. Serve hot in heat-resistant glasses garnished with a light sprinkling of cinnamon, one clove and a slice of lemon.

Please note this is just one variation on a theme – the aforementioned website has numerous other recipes for mulled white wine, so feel free to experiment to come up with different spice and citrus combinations to make your own personalised Christmas drink!

“Weinsuppe mit Pilzen” – Wine Soup With Mushrooms

Here is an interesting recipe I found on the German website “Römische Weinstraße“. I have not tried it yet but if anyone does give it a go I would be interested in knowing how it tastes.

Ingredients (for 4 people)

  • 20 grams butter
  • 250 grams fresh mushrooms
  • 500 ml chicken broth
  • 250 ml cream
  • 250 ml Mosel Riesling
  • 2-3 teaspoons starch (such as corn flour)
  • Salt, pepper, nutmeg, chopped fresh herbs

Slice the mushrooms and fry in butter. Meanwhile, combine the chicken broth and cream in a saucepan and bring to a boil. Cook for a few minutes to reduce. Whisk the starch into the wine and add to the broth/cream mixture, stirring continuously. Simmer, stirring regularly, until thickened. Add the sautéed mushrooms and season the soup with the chopped herbs, salt, pepper and nutmeg to taste.

 

Powered by WordPress.com.

Up ↑