HG has had an interest in eels ever since HG learned that Freud, an HG hero, spent a youthful year researching the snake-like sea creature. The appearance of eels tend to turn off a great number of folks; but, they are nutritious, delicious and in Japan, where unagi is a favorite food, they are lauded as being an aid to vitality and longevity (the maternal grandfather of Exquiiste Maiko — HG’s Japanese daughter-in-law and favorite home chef — lived to be 100 and ate eel almost every day). HG enjoys unagi sushi at Shohko Cafe, the very good Japanese restaurant in Santa Fe. HG used to obtain unagi at Whole Foods and enjoy it as part of a sashimi platter. HG also liked to top a bowl of rice with much sliced unagi. Alas, Whole Foods no longer carries unagi and HG can’t find a good online source. However, the best eel dish HG ever experienced was at yesteryear’s great French restaurant, Henri Soule’s Le Pavillon. Soule served lightly smoked filets of eel with whipped cream spiked with lots of freshly grated, strong horse radish. Divine. Eel remains popular with London’s working class who enjoy jellied eels and patronize some of the city’s few remaining eel-and-pie restaurants. HG fears that this eel dish may be a specialized English taste like mushy peas, Marmite and the chip butty.
