Smoked Eel with Horseradish Cream (Kūpināta zuvele ar krenu krēmu)
Kūpināta zuvele ar krenu krēmu, or Smoked Eel with Horseradish Cream, is a traditional Latvian dish that combines the rich, smoky flavor of eel with the zesty kick of horseradish cream. This dish is perfect for a special occasion or a festive gathering.
Ingredients
- 500g smoked eel fillets
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a small bowl, mix the sour cream, horseradish, lemon juice, salt, and pepper to make the horseradish cream. Refrigerate until ready to serve.
- Heat a skillet over medium heat and lightly oil the surface.
- Cut the eel fillets into smaller pieces and place them in the skillet. Cook for 3-4 minutes on each side, or until heated through.
- Remove the eel from the skillet and serve with the horseradish cream on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 18g
- Carbohydrates
- 10g
Supplies
Skillet Bowl Serving platter
Tools
Knife Cutting board Mixing spoon
Serving suggestions
Serving suggestions: Serve the smoked eel with horseradish cream alongside a fresh green salad and crusty bread.
Tips & tricks
Tips: Be sure to remove any small bones from the eel fillets before cooking.
Cost
$20