Crusted Eel Steak on Tagliatelle

    45 min

    Although I used this on eel steaks it could also be used with salmon or any other fish steak. Glazed and crusted eel steaks are served atop a mound of pasta in a lovely Stilton cream sauce. Serve with a green salad.

    1 person made this

    Serves: 2 

    • 1 teaspoon English mustard
    • 1 teaspoon mild French mustard
    • 1 tablespoon honey
    • salt and pepper to taste
    • 3 tablespoons breadcrumbs
    • 1 tablespoon ground almonds
    • 2 garlic cloves, 1 crushed and 1 finely chopped
    • 2 spring onions, chopped
    • 2 eel steaks
    • 300ml double cream
    • 55g (2 oz) Stilton cheese
    • 250g tagliatelle
    • 1 tablespoon chopped basil
    • 1 teaspoon lemon juice

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. To make the glaze: Mix the two mustards and the honey in a bowl and add a little salt and pepper
    2. To make the crust: Mix the breadcrumbs, nuts, garlic and spring onions in a bowl. Add a little water until it lightly binds together.
    3. The fish: Put the steaks into an oven proof dish. Coat with the glaze and then with the crust. Bake for about 15 minutes or until the fish is done.
    4. The sauce: Bring to the boil the double cream and allow to thicken slightly. Remove from the heat and add the stilton and a little seasoning. Meanwhile place tagliatelle into boiling water and cook until done. I use fresh home-made pasta but any will do really. When cooked toss it with the sauce.
    5. Place one of the eel steaks on a mound of the pasta and serve with a green salad.

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