Marinated Eel (Anguilla Marinata)

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READY IN: 1hr 10mins
SERVES: 4-6
YIELD: 2 lbs. eel
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil.
  • Add the onions, garlic, thyme, bay leaves, peppercorns, and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
  • Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
  • Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
  • Then heat 2 Tblsp. of olive oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
  • Transfer the eel to a shallow 9- by- 12-inch glass, porcelain or enameled baking dish and pour over it the hot marinade.
  • When it is at room temperature, cover the dish with plastic wrap and refrigerate for at least 24 hours.
  • To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.
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