I recently caught a nice conger eel (anago) and wanted to try something different. As many of the traditional recipes for it involve making simmering it in stews (Caldeirada in Portugal for example), I figured sous viding it could be good. I put in the bag with a splash of mirin, some butter, garlic powder, salt, Espelette chili flakes, and lemon verbena.
I tried two temperatures and times: 62C for 12 minutes based off an obscure monkfish recipe I found online, and 55C for 30 minutes as a sort of baseline trial.
The flesh itself was very good at both temperatures, with a firm texture that kind of fell apart in the mouth like crab legs (especially the top part of the steak).
On the other hand, the skin, although flavourful, stayed pretty chewy. It did some to impart a little flavor though. My attempts at searing it with a cast iron were pretty unsuccessful, as it shrinks. Maybe by next time I will have invested in a torch and try that.
Anyone try something similar? What temp/ time did you use?
by fauxcon
5 Comments
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Looks good. You can help the shrinking part by scoring the side that shrinks (like bacon)
For the chewiness, maybe longer time or longer marinade? Can also try using a meat tenderizing agent
Nice, had this a lot growing up in Kent, UK. BBQ grilled is a great way to finish them with lemon juice
My hovercraft is full of those.