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How to cook eel
Cut the skinned eel into 1 inch chunks and leave in a little milk overnight.
then you need:
1/2 medium onion, finely sliced
1/2 tsp celery salt (a little salt and some fennel seeds work too)
melt the butter in a saucepan, add the onion and fry until translucent, add the eel chunks (watch em cos they dance) and fry gently for a minute or two then add water, milk and celery salt.
Poach for about 10 minutes, grate some fresh black pepper into it and cook for a further 30 seconds
serve with a nice bit of bread and butter juice and all.