Small eel rolls with balsamic vinegar
For the eel
1 kg eel
2 g garlic
80 g extra virgin olive oil
1 bay leaf
1 Sprig of rosemary
8 g balsamic vinegar
salt and pepper
For the marinade
800 g white wine vinegar
1600 ml water
2 g garlic
1 bay leaf
50 g carrot
50 g rosemary
50 g white onion
15 g celery
For the topping
15 g balsamic vinegar
120 g extra virgin olive oil
160 g green salad
120 g canned tomatoes
salt and pepper
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