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Smoked Eel And Anchovy Crostini

Smoked Eel And Anchovy Crostini

  • Yield: 12


  • 1/4 cup plus 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons softened butter
  • 1 French baguette, cut on the bias into 3-inch-long slices
  • Salt and freshly ground black pepper
  • 10 to 12 anchovy fillets
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • One 14-inch eel (6 to 8 ounces), sliced on the bias into 3-inch strips


  • Preheat oven to 350 degrees.

  • In a mixing bowl, combine 1/4 cup olive oil, garlic, and butter, and spread on bread slices, coating each side completely. Season bread with salt and pepper and place on a baking sheet.

  • In a small bowl, mash anchovy fillets, remaining 1 tablespoon olive oil, and a pinch of salt with a fork to create a smooth paste. Spread on top of each slice of bread.

  • In a small skillet over medium heat, whisk to combine soy sauce and sugar, and cook until thick and reduced, 3 to 5 minutes. Using a pastry brush, brush glaze over eel slices and place on top of each crouton. Transfer to oven and bake until crispy and slightly golden-brown, about 15 minutes. Remove croutons from oven and place on a large plate.