Marinated eel
- 1 eel
- vinegar
- 10 leaves of sage
- garlic
- salt
Thoroughly clean the eels with a cotton rag to eliminate their natural sliminess, then fix each of the heads to a nail previously hammered into the kitchen cutting board.
Using a sharp knife with a good point, open them lengthwise, eliminate the bones and innards, and wash thoroughly making sure to scrape away all the blood. Then cut into rounds,Ā 3.2 inchesĀ thick, dry them roughly, coat well in flour, salt them and fry in abundant boiling oil turning them many times until they are golden.
Prepare separately the mixture containing vinegar, sage leaves and garlic, bring it to the boil and pour onto the eels arranged in a pan, which must end up completely covered by the liquid. Put the pan back onto the heat and boil again for a few minutes.
When the eels are cool, put into glass jars hermetically sealed and previously washed out with the same vinegar used for the marinade.