Ingredients

8 ounces (225 g) smoked eel (from the Saint Lawrence, if possible), filleted and skinned

　　2 tablespoons maple syrup

　　Salt and pepper

　　

Step 1

Preheat the broiler. Cut the eel into 4 equal pieces, place on a rimmed baking sheet, and baste with some of the maple syrup.

　　

Step 2

Broil the eel for 1 to 2 minutes, or until it bubbles. Remove, baste with the remaining maple syrup, and then broil again for a minute or two. Remove from the broiler, season with salt and pepper (they should stick to the syrup), and serve warm.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.