A delicious recipe for Chilean conger eel and seafood in white sauce or Margarita sauce, ideal for sharing an entertaining and flavorful dish to enjoy on any occasion.
Contents
How to make Margarita sauce conger eel?
Margarita sauce conger eel is a Chilean culinary classic that brings together some of the best products of our country: conger eel, mussels, sea urchins, and langoustines, along with Chilean white wine, milk, and a bit of butter, a combination simply not to be missed.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 350
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 6 people
Conger Eel in Margarita Sauce recipe
Ingredients
- 1 kg cooked mussels
- 6 fresh conger eel medallions
- 240 ml milk
- 120 ml white wine
- 100 g butter diced
- 1 onion into feathers
- 1 tablespoon flour
- ½ cup langoustine tails
- ½ cup cooked sea urchins
- Salt
- Pepper
Preparation
- Preheat the oven to 180°C (356°F) for at least 10 minutes.
- Place the conger eel medallions in a large ovenproof dish and pour the white wine over them, season with salt and pepper to taste, and cover with the sliced onion and the butter in small pieces.
- Cook the conger eel medallions in the preheated oven for about 10 to 15 minutes and keep warm.
- In a medium saucepan, prepare the Margarita sauce by adding a tablespoon of butter, the flour, and the milk, season with salt and pepper to taste, and add the mussels, langoustines, and cooked sea urchins. Adjust seasoning and simmer for about 2 minutes over low heat, adding a little of the fish cooking juice to homogenize.
- Remove the fish from the oven, place it on a serving dish, and pour the seafood white sauce over it.
- Serve the Margarita sauce conger eel immediately accompanied by a refreshing glass of good Chilean white wine.
Benefits of consuming Conger Eel
Conger eel is the fish richest in vitamin A, only surpassed by eels, which contributes to the maintenance, growth, and repair of mucous membranes, skin, and other body tissues.
Consuming conger eel promotes the absorption of calcium and its fixation to the bone, regulating its presence in the blood, also acting as an antioxidant for lipids present in the body.
Did you know?
Margarita sauce was invented in the 19th century in honor of Queen Margherita of Savoy as one of the ingredients of a pizza dedicated in her honor, as she no longer tolerated garlic in her meals.
