Vine Leaves Stuffed with Eel

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MASTERY Level
70 min
858 Views
 
MASTERY Level
0 People
70 min
INGREDIENTS for 0 people
  • 3 ½ lb eel
  • grape leave
  • lemon zest
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 sprig parsley
  • black pepper
  • juniper berry
  • 2 cups olive oil
  • tomato sauce
  • white pepper
  • salt
Preparation

Remove the skin and thoroughly clean the eel inside and out. Cut into pieces about 2.8 inches long.

Amalgamate with the oil all the vegetables and herbs roughly chopped. Put the eel into the marinade, wrapping the single pieces in the vine leaves and tying each “bundle” with kitchen string. Sprinkle the rolls with marinade and grill (about 4 minutes per side).

To prepare the sauce: put the tomato sauce into a casserole and bring to a rolling boil over low heat. As soon as it begins to boil, add oil and parsley and adjust the seasoning. Remove the string from the rolls and lay them on pre-heated individual plates containing the tomato sauce.

Serve immediately.

Main courses
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