Small eel rolls with balsamic vinegar

75 min
0 People
75 min
INGREDIENTS for 0 people

For the eel

1 kg eel

2 g garlic

80 g extra virgin olive oil

1 Leaf of 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

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