German Grilled Smoked Eel

Introduction

German Grilled Smoked Eel is an exquisite dish that highlights the distinct rich flavors of smoked eel with a beautifully crispy finish. By using the Arteflame grill, we achieve a perfect texture—crispy on the outside while remaining juicy and tender inside. The center grill grate sears at over 1,000F to lock in moisture, while the flat cooktop griddle gently brings it to perfection. Whether you're a seafood lover or exploring new flavors, this dish is sure to impress.

Ingredients

• 2 whole smoked eels, cleaned and gutted
• 4 tbsp unsalted butter, melted
• 1 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 lemon, sliced
• Fresh dill, for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to heat up for about 20 minutes.
4. Ensure the flat cooktop and center grate reach cooking temperature.

Step 2: Prepare the smoked eel

1. Brush both sides of the smoked eel with melted butter.
2. Season evenly with sea salt, black pepper, smoked paprika, and garlic powder.

Step 3: Sear the eel

1. Place the eel on the center grill grate over high heat (1,000F) for about 1 minute per side to sear and crisp up the skin.

Step 4: Cook on the flat griddle

1. Move the seared eel onto the flat cooktop griddle towards the outer edges, where the temperature is lower.
2. Cook for an additional 5-7 minutes until heated through without drying out.

Step 5: Serve

1. Remove the eel 15F before reaching the final desired temperature as it will continue cooking.
2. Garnish with fresh dill and serve with lemon slices.

Tips

• Always let the eel reach room temperature before grilling for even cooking.
• Use fresh firewood to maintain a steady flame.
• Butter enhances flavor more than oil.
• Adjust placement on the cooktop to control cooking speed.
• Serve hot off the grill for the best taste.

Variations

1. Spicy German Eel: Add cayenne pepper and chili flakes for extra heat.
2. Herb-Infused Eel: Rub with chopped rosemary, thyme, and tarragon before grilling.
3. Citrus-Marinated Eel: Marinate in lemon and orange juice for 30 minutes before grilling.
4. Garlic Butter Eel: Baste with additional garlic butter during grilling for deeper richness.
5. Soy-Glazed Eel: Brush with a soy sauce and honey glaze for a slightly sweet umami flavor.

Conclusion

German Grilled Smoked Eel is an explosion of deep, smoky flavors with a crispy yet juicy finish. Grilling on the Arteflame ensures the perfect balance of texture and taste. Whether you follow this recipe as is or try one of the variations, this dish is rich, savory, and deeply satisfying.

Best Pairings

• German potato salad
• Grilled asparagus
• Crisp Riesling wine
• Dark rye bread
• Dill and mustard sauce