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Small eel rolls with balsamic vinegar

  • 1 hour and 15 minutes
  • Difficult
  • Appetizers

Ingredients: Per 4 servings

  • 2 lb eel
  • oz garlic
  • 3 oz extra virgin olive oil
  • 1 leaf of bay leaves
  • 1 sprig rosemary
  • ¼ oz balsamic vinegar
  • salt and pepper to taste
  • 1 ¾ lb white wine vinegar
  • 6 cups water
  • oz garlic
  • 1 bay leaf
  • 1 ¾ oz carrot
  • 1 ¾ oz rosemary
  • 1 ¾ oz white onion
  • ½ oz celery
  • ½ oz balsamic vinegar
  • 4 oz extra virgin olive oil
  • 5 oz green salad
  • 4 oz canned tomatoes
  • salt and pepper to taste

Preparation:

Step 1

Carefully wash the eel with fine salt to remove the sliminess. With a sharp knife, pierce the head of the eel, grasp the skin and rip downward and off in a single movement.

Step 2

With a sharp knife, cut the eel in two halves lengthwise along its back and remove the fishbones.

Step 3

Place the fillets on the working table, side by side.

Step 4

Season with salt and pepper, pour balsamic vinegar over them and the sliced garlic, then roll the fillets and tie with cooking thread. Place the rolls on a plate and leave in a cool dry place for at least one hour to season.

Step 5

To prepare the marinade boil water and white vinegar in a large saucepan with orange rind, garlic, bay leaf, rosemary, onion, carrot, celery for 30 minutes. Allow the broth to cool.

Step 6

Cook the eel filets in a saucepan with olive oil, adding the rosemary and bay leaf while they are cooking.

Step 7

Once the rolls have been cooked, cover them with the filtered marinade. Set aside and leave for 4 hours.
Emulsify the balsamic vinegar with olive oil and season the eel

Consigli dello chef:

Use a cloth when handling the eels so that they do not slip. The marinade makes the eel more tender and adds a distinctive flavor.