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<P>기본세팅, 원래는 종이가 거꾸로 놓여져있었는데 바르게 돌린 후 촬영. 디테일하지 못한 사소한 실수 하나가 업소에 쏟아부은 정성을 물거품으로 만드는 수가 있으니 항상 주의를 기울여야겠죠.</P>
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<IMG class=tx-daum-image style="CLEAR: none; FLOAT: none" hspace=1 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs13.blog.daum.net%2Fimage%2F9%2Fblog%2F2008%2F11%2F04%2F20%2F13%2F49102de6a6d0d%26filename%3DDSCN9977.jpg" width=750 vspace=1 border=0 actualwidth="750"></P>
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<P>음식에 대한 기대를 불러일으키는군요.</P>
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<IMG class=tx-daum-image style="CLEAR: none; FLOAT: none" hspace=1 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs13.blog.daum.net%2Fimage%2F2%2Fblog%2F2008%2F11%2F04%2F20%2F13%2F49102df2ab5d5%26filename%3DDSCN9979.jpg" width=750 vspace=1 border=0 actualwidth="750"></P>
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<P>장어죽. </P>
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<P>장어, 새우, 조개등이 들어간 샐러드. 장어를 즐기는 연령대가 중장년층이어서 그런지 젊은맛스럽지 않아 점수를 땄습니다.</P>
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<P>참치다다끼, 본 요리에 앞서 가볍게 즐기면 되겠죠.</P>
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<P>철갑상어회, 언뜻보면 숭어회같기도 하네요.</P>
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<P>육질은 돔이 울고 갈 정도로 쫄깃거리구요.</P>
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<P>장어쓸개주. 씁쓰름한 건 당연하죠. 뭐 좋다고 마시지는 않습니다.</P>
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<P>명이나물 장아찌, 새큼한 게 입맛을 돋구기도 하지만 한번도 장어에 싸먹진 않았습니다. </P>
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<P>장어구이 먹으면서 한번씩 떠먹으면 나름 괜찮겠죠.</P>
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<P>복분자가 빠질수는 없구요.</P>
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<P>붕장어숙회, 겉은 부드럽고 속은 쫄깃한 게 삶지 않고 뜨거운 물을 부어익힌 듯.</P>
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<P>초벌구이 해온 장어를 데워진 돌위에 올려놓고 먹죠.</P>
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<P>불을보니 참숯이네요. 눈에 보이지 않는 부분까지 최선을 다하려는 자세에 감동~ ^^;;</P>
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<P>장어 대령이오~ 앞에 것보다 뒤에 것이 더 크죠. 장어는 확실히 큰 게 더 풍부한 맛을 지니고 있더군요. 작은놈 3마리 먹느니 큰놈 한마리 먹는 게 백번 났다는 얘기가 되겠죠.</P>
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<P>노릇하게 잘 구워졌구요.</P>
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<P>양식은 껍질이 두꺼워 아주 쫄깃거립니다만, 자연산은 얇고 부드럽습니다. 복분자주 한잔 쭈욱~ 마신 후 장어만 먹으면서 맛을 충분히 음미를 합니다. 입에 남은 기름은 초생강으로 잡아주구요. 이제 양식장어는 다 먹었네요. ㅠ_ㅠ 돈도 없는데....</P>
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<P>붕장어탕, 개운하고 깔끔한 국물맛사이로 풍기는 방아향이 일미입니다. 만약 여기에 방아향이 들어가지 않았다면 우리는 큰 미식의 기쁨 하나를 누리지 못한거나 마찬가지인 듯.</P>
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<P>불도장이라고 하기엔 어패가 있지만.... 아무튼 불도장. 이 냄새에 끌려 스님이 담을 넘었다는 전설의 음식. 10여가지가 넘는 산해진미가 들어가는걸로 알고 있습니다만 여긴 전복과 송이가 주재료군요.</P>
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<P>담백한 국물맛사이로 풍기는 은은한 송이향이 가고있는 가을의 아쉬움을 달래주는 듯.</P>
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<P style="TEXT-ALIGN: center"> 강남구 신사동 임진강 </P>
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<P style="TEXT-ALIGN: center"><FONT color=#3058d2>자연산 민물장어구이(임진강산), 자연산 민물장어구이(캐나다산), 강화도 갯벌장어구이</FONT></P>
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<P style="TEXT-ALIGN: center"><FONT color=#3058d2>출처 - 맛있는 인생 글쓴이 - 맛객 </FONT></P>
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엽기사진실
스크랩
이색 맛집 - 자연산 장어 구이
천규덕
추천 0
조회 2,863
09.08.08 20:49
댓글 15
다음검색
첫댓글 오! 새우가 흔히쓰는 냉동깐새우가 아닌가보네요
비싸네..;;
얼마나 하나요..ㅠㅠ
고급음식점이네요 ㅎ
저가격에 맛없으면 그건 사기죠. 생각해보니 어릴때 시골에서 큰게 축복이었음... 그때 먹었던것보다 맛있는 음식을 먹어본 기억이 없음.
님 댓글 참 마음에 와닿네요.....
오..자연산이면 생각보다 저렴하네요..제가 듣기로는 자연산 민물장어가 50Cm정도 넘어가면 보통 백만원정도 본다던데..그건 좀 구라였나?ㅎ 근데 자연산 민물장어가 과연 조달이 잘 될런지? 가격 이전에 어획량(?)이....
정말 자연산이면 좋겠네요. 불만제로 보니까 유명장어집도 상당수가 중국산 장어 쓴다고 하길래...
꽤 비싸보이는데, 얼마인가요?
자연산이 1인분에 세트로 11만원이라니... 싼것도 20만원씩하는데
천규덕님" 컨셉 제대로 잡으셨어요^^
이게 11만원짜리 세트인거죠??
장어 요리와 방아잎은 정말 환상이죠... 아니.. 민물고기와 방아잎의 궁합은 정말 좋은듯.. 허나 서울에선 본적이 없네요.
저기두 아마 자연산은 구라 일겁니다.. 거의 모든 장어 전문점은 90%가 양식장어를 쓰죠..
자연산 가격이 얼만데... 자연산은 또 잘 잡히지도 않음.