Ultimate Fish Roast Cooked Underground - Earth Oven - Eel & Mussels

Today I’m cooking a massive 12 kg Normandy conger eel in my traditional underground earth oven, built 1.8 meters deep into the ground.

I prepare a delicious glaze of honey, soy sauce and fresh lemon juice, generously coating the giant fish to create a beautifully caramelized golden crust.

The enormous eel is placed on a giant 90 cm pan, resting on a generous bed of fresh mussels, sweet red bell peppers, onions and aromatic herbs. Inside the fish, I add fresh lemon, parsley and onions to bring out its incredible flavor.

Everything is slowly roasted deep underground in the intense heat of the wood-fired earth oven. The mussels release their natural juices, blending with the vegetables, herbs and delicious roasting juices of the fish.


Simple ingredients. Real fire. Underground earth oven. Slow cooking.

What you’ll experience:

🔥 Massive 12 kg Normandy sea eel

🔥 Traditional underground earth oven, 1.8 meters deep

🔥 Honey, soy sauce and fresh lemon glaze

🔥 Sweet red bell peppers, onions and aromatic herbs

🔥 Whole fish stuffed with fresh lemon, parsley and onions

🔥 Slow-roasted fish with golden caramelized skin and incredibly juicy flesh

🔥 Authentic underground wood-fired cooking

🔥 Firewood ASMR — crackling flames and natural cooking sounds

🔥 The peaceful atmosphere of rural France