Freshly smoked eel is a delicacy that makes me remember many fun weekends I spent camping with friends during my school and university time. Once a year, I used to take of with a group of friends to a small campground in “Polle an der Weser” for a couple of convivial days with lots of BBQ, lots and lots of beer… and freshly smoked eel which we bought from a fisherman’s booth at the entrance of the campsite.
Now in Denmark, I’m at the source once again, and I must admit I have a hard time walking past a fresh, smoked eel when I see it at the fishmonger. I recently bought one for a big brunch – nothing better than a slice of fresh bread with butter, scrambled egg and smoked eel… yum! I had a good piece eel left over and started looking for ideas what other dish to make with it and stumbled over a recipe for lentil soup with smoked eel. Seemed like the right recipe for these cold winter days… and it was a good one.
- 250 g brown lentils
- 200g smoked eel
- 4 shallots
- 2 garlic cloves
- 2 carrots
- 100 g celery
- 2 tbsp butter
- 1 laurel leave
- 2 branches of thyme
- 1l vegetable broth
- Fleur de Sel
- freshly ground pepper
- 100ml cream
- Peel the skin of the eel, cut the fillets it into 8 pieces and put the skin aside. Cut shallots and the garlic into small cubes. Peel the carrots and the celery and dice finely.
- Heat the butter in a pot, add the eel skin and roast it for a few minutes. Then add the thyme, laurel leave and the lentils and stew for a few more minutes.
- Add the vegetable stock and cook for about 20-25 minutes. Remove the eel skin, the laurel leave and the thyme branches and add the vegetable. Boil for ca. 10 more minutes.
- Take 4 tbsp of the lentils & vegetables out before blending the soup until smooth. Add the cream anad season to taste with salt and pepper.
- Serve the soup in pre-heated bowls with 1 tbsp of vegetables and 2 pieces of eel each.