Dish

Gerookte paling

Smoked eel

Gerookte paling is typically made by smoking fresh eel over a wood fire, which gives it a distinctive smoky flavor. The eel is then filleted and served cold, often with bread and butter or a side salad. Gerookte paling is a popular snack or appetizer in the Netherlands, and is also used as an ingredient in other dishes such as salads and omelets.

European cuisine› Western European cuisine› Dutch cuisine

Seafood› Fish Dish› Eel Dish

Origins and history

Gerookte paling has been a popular dish in the Netherlands for centuries, and is believed to have originated in the fishing villages along the Dutch coast. Today, Gerookte paling is still a popular dish in the Netherlands, and is often served in traditional Dutch restaurants and cafes.

Dietary considerations

Gerookte paling is not suitable for vegetarians or vegans, and may not be suitable for those with shellfish allergies. It is high in protein and low in fat, but may be high in sodium depending on the recipe.

Variations

There are no significant variations of Gerookte paling, although some recipes may use different smoking techniques or flavorings.

Presentation and garnishing

Gerookte paling is typically served on a platter or board, with the fillets arranged attractively. It is often garnished with lemon wedges or fresh herbs such as dill or parsley.

Tips & Tricks

To make Gerookte paling, it is important to use fresh eel and to smoke it over a wood fire to achieve the desired smoky flavor. It is also important to fillet the eel carefully to avoid any bones or skin.