Recipe published in "Ricette di Osterie d’Italia" (Italian Osteria Receipes)
Fish 600 dishes of sea, lake and river food
Slow Food Editore 2004
1 eel weighing approx. 1.2 kilos
carrot, stick of celery, onion
4-5 cloves of garlic, sage, laurel, rosemary
2 juniper berries, 2 cloves
plain flour type "00"
2 glasses of red wine vinegar,
one glass of dry white wine
extra virgin olive oil, salt, pepper grains
cooking and preparation time:
one hour plus the marinating period
Cut of the eel’s head and remove its innards.
Clean the fish under running water and cut it up into small pieces of 4-5 cms.
Place the pieces in the fridge for approx. 1 hour.
Prepare the marinated mixture by finely chopping he carrot, onion and celery stick.
Place two tablespoons of olive oil into a suitably sized casserole dish and fry the chopped ingredients and add the garlic, rosemary, sage, juniper berries, cloves and pepper.
When the ingredients are golden brown ad the vinegar and white wine, bring to the boil and add salt to taste.
Prepare the pieces of eel by placing them in the flour and fry them with very hot olive oil until the skin becomes golden and crispy.
Place them on absorbent paper and dry off any oil, add salt to taste and place them on a grill.
Place them in the preheated oven (160 degrees C) for five minutes, and then place them in a plastic container and cover the pieces with the not marinated sauce.
Leave to cool at room temperature and then place in the fridge for at least 24 hours.